Cooking Index - Cooking Recipes & IdeasLayered Garbanzo Bean PEte - {Topik} Recipe - Cooking Index

Layered Garbanzo Bean PEte - {Topik}

Type: Vegetables
Serves: 9 people

Recipe Ingredients

2/3 cup 41g / 1.4ozDried Zante currants
1/4 cup 59mlMild olive oil
4 cups 250g / 8.8ozChopped white onions - medium dice
1 teaspoon 5mlCinnamon - plus more
3/4 teaspoon 3.8mlGround allspice
1/2 cup 118mlToasted pine nuts
3 cups 480g / 16ozDrained canned garbanzo beans - liquid reserved
3 tablespoons 45mlWell-stirred tahini paste - room temperature
2 tablespoons 30mlFresh lemon juice
2 tablespoons 30mlYellow-fleshed potatoes - boiled, peeled (medium)
  Salt - to taste

Recipe Instructions

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, puree 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 pureed 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 pEte. Weight the pEte 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 pEte 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.

This recipe yields 9 squares.

Each serving: 306 calories; 9 grams protein; 41 grams carbohydrates; 7 grams fiber; 14 grams fat; 2 grams saturated fat; 0 cholesterol; 246 mg. sodium.

The Los Angeles Times, 06-09-2004


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.