Layered Garbanzo Bean Pate - Middle Eastern-Topik

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Layered Garbanzo Bean Pate - Middle Eastern-Topik

 

2/3 cup dried currants or raisins

1/4 cup mild olive oil

4 cups chopped white onions, medium dice

1 teaspoon cinnamon, plus more

3/4 teaspoon ground allspice

1/2 cup toasted pine nuts

3 cups drained canned garbanzo beans, liquid reserved

3 tablespoons well stirred tahini paste. room temperature

2 tablespoons fresh lemon juice

2 medium yellow or red potatoes. boiled, peeled

salt to taste

 

Place the currants in a medium bowl, add boiling water to a level one-half inch

above the currants and let them stand for 30 minutes. Drain and reserve the

soaking liquid.

In a large skillet, heat the oil over medium-high heat. Add onions and cook,

stirring, until they begin to soften, about 7 minutes. Reduce heat to medium-low

and continue cooking, stirring occasionally, until onions are soft and very

lightly browned, about 15 to 20 minutes, adding 2 to 3 tablespoons of the

currant soaking liquid when onions begin to look dry.

Add the currants and another 2 to 3 tablespoons of their soaking liquid and cook

for 5 more minutes, stirring. Stir in the cinnamon and allspice and cook for 2

more minutes. Remove from heat and let the mixture cool to room temperature.

Stir in the pine nuts.

In a food processor, purée the garbanzo beans in 2 batches with the tahini,

lemon juice and 4 to 5 tablespoons of the bean liquid until very smooth. Scrape

the mixture into a large bowl.

Mash the potatoes until smooth with a potato masher or pass through a ricer.

Stir the mashed potatoes into the puréed mixture and mix thoroughly. Season with

salt.

Line an 8-inch square baking pan with plastic wrap, leaving 4 to 5 inches of

overhang on all sides. Wet your hands with cold water and use them to spread

half of the garbanzo mixture evenly on the bottom. Spread the onion mixture

evenly on top; it will be a rather thick layer. With wet hands, spread the other

half of the garbanzo mixture on top of that. Fold in the overhang to enclose the

pâté. Weight the pâté with a small cast-iron skillet, a plate topped with two

16-ounce cans or something of similar weight, and refrigerate for 2 to 3 hours.

To serve, bring the pâté to room temperature, invert it onto a serving plate and

remove the plastic wrap. Sprinkle the top lightly with cinnamon (you can do this

decoratively through a doily). Cut into squares.

Yields 9 squares.