RECIPE :: chickpea tart
(6 servings)
Ingredients
1tsp of coriander seeds,
½ tsp of cumin seeds,
1 chilli (thinly sliced, with seeds),
2 sprigs of fresh thyme (leaves only),
4tbsp of olive oil,
1 onion (finely chopped),
1 pepper (finely chopped),
3 cloves of crushed garlic,
1100 ml of water,
200g / 7oz of gram flour,
1tsp of salt and
a handful of fresh coriander (finely chopped).
Method
| 1) |
Dry fry and crush the coriander and cumin seeds. |
| 2) |
Place the chilli and the thyme leaves in with the seeds and crush them into each other. |
| 3) |
Fry the onions with 2tbsp of olive oil over a medium/low heat for 4 minutes. |
| 4) |
Add the pepper to the frying pan and fry for a further 4 minutes. |
| 5) |
Put in the garlic, 100ml of water and the herby spice mix with the onions and cook for 2 minutes or until the water has evaporated. Set aside. |
| 6) |
Blend the gram flour, water and the remaining olive oil until creamy. |
| 7) |
Place the liquid into a large saucepan and bring to the boil. Lower the heat and simmer for 20-30 minutes stirring very regularly until you loose the raw flavour. |
| 8) |
Combine the spicy onions, salt and coriander with the thick chickpea mix and place in a 9” flan tray. Store in the fridge for 24 hours. |
| 9) |
When you are ready to cook the tart pre-heat the oven to gas mark 5 / 190C / 375F and brush the top of the tart with olive oil. Bake for 20 minutes. |
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