chickpeas wellington

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Chickpeas Wellington

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd.

Serving Size : 4 Preparation Time :0:00

Categories : Beans and Legumes 2Try

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup dried chickpeas

or 2 cups cooked chickpeas

2 teaspoons yeast extract

5 ounces Brazil nuts -- ground

2/3 cup whole wheat bread crumbs

1/2 cup finely chopped onion

2 cups sliced mushroom

vegetable stock

2 teaspoons chopped fresh mixed herbs

salt and black pepper

1/2 pound flaky pastry

1 large egg

2 tablespoons lowfat 1% milk

 

Soak chickpeas overnight. Drain, rinse and place in a pot of cold water. Bring

to a boil and cook rapidly for 10 minutes. Reduce the heat and simmer for about

1 1/2 hours. Drain

 

Place the chickpeas, yeast extract, nuts and breadcrumbs in a food processor and

blend. Saute the onions and mushrooms until they produce their own liquid, then

add the chickpea mixture to the pan, adding sufficient vegetable stock to obtain

a firm mixture. Add the herbs and seasonings and mix thoroughly.

 

Mold the mixture into a loaf shape. Roll out the flaky pastry and use to wrap

the loaf, covering it completely. Beat the egg and milk together and egg wash

the pastry. Bake at 400F for 20 to 30 minutes or until the pastry is crisp and

lightly brown.

 

Serve with a tomato sauce or coulis.

 

GARNISH: Fresh rosemary

 

VARIATION:

Replace brazil nuts with other types of nuts.

 

Source:

" A Vegetarian Cookbook for All Seasons: Autumn "

Copyright:

" 1994 Avery 0895296152 "

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Per Serving (excluding unknown items): 704 Calories; 43g Fat (53.1% calories

from fat); 21g Protein; 65g Carbohydrate; 11g Dietary Fiber; 80mg Cholesterol;

267mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4370 0 0

 

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