Veg Cooking for Everyone--Spicy Chickpea Puree

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* Exported from MasterCook *

 

Spicy Chickpea Puree

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/4 teaspoon fennel seeds

1 clove garlic -- (to 2)

salt

1/8 teaspoon cayenne -- (to 1/4 tsp)

1 1/2 cups cooked chickpeas

2 tablespoons olive oil -- plus extra to finish

1/2 cup cilantro leaves

juice of 1 lemon

 

Toast the cumin, coriander, and fennel seeds in a small skillet over low heat,

shaking the pan frequently. As soon as they release their aroma, after a few

minutes, turn them onto a plate to cool.

 

By hand: In a large mortar, mash the toasted seeds, garlic, 1/2 teaspoon of

salt, and cayenne until broken down. Add the chickpeas, oil, and cilantro, and

mash until smooth. Season the puree with lemon juice and salt to taste.

 

In a blender or food processor: Coarsely chop the garlic, 1/2 teaspoon of salt,

cayenne, oil, and cilantro with 1/4 cup of water. Add the spices and chickpeas

and puree until smooth.

 

Pile the puree into a dish, make a depression in the middle, and add a spoonful

of olive oil.

 

Source:

" Appetizers and First Courses "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 651 Calories; 34g Fat (45.3% calories

from fat); 22g Protein; 69g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

19mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 6 Fat.

 

NOTES : Use this green-flecked spicy spread in place of hummus for a change of

pace. For the deepest flavor, take an extra moment to toast and grind the

spices. You can make the entire dish in a mortar or in a blender.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0