Chickpea Fattet Tostadas Recipes

CHICKPEA & CHIPOTLE TOSTADAS

Steps:

• Preheat broiler. For sauce, mix sour cream and salsa., In a large skillet coated with cooking spray, cook and stir red pepper and onion over medium heat until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in broth, chickpeas, chipotles, cumin and salt; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Coarsely mash mixture with a potato masher; stir in cilantro and lime juice. If desired, cook over low heat to thicken, stirring frequently., In batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. To serve, top tortillas with chickpea mixture, lettuce, tomatoes, avocado and sauce. Sprinkle with cheese.

EASY LEBANESE FATTEH WITH CHICKPEAS

Steps:

• Tear the Lebanese flatbreads into bite size pieces and deep fry until just golden, avoiding browning them too much. Drain on kitchen towel and set aside
• Toast the pine nuts in a heavy non stick pan until golden, set aside
• In a pot, heat the chickpeas with their water, topping up with boiling water if necessary so they are covered by at least an inch for around 5 minutes
• In a wide mixing bowl, crush the garlic cloves with the salt
• Add the yoghurt, lemon and tahini as well as the chickpeas with a slotted spoon
• Stir well, taste and if necessary adjust the lemon/salt or add a few tablespoons of the water to loosen the sauce
• Heat the butter in a small pot on low heat until it starts to foam and turn golden brown. Turn off the heat and set aside
• You are now ready to assemble your fatteh. Prepare a large serving plate or individual plates and add the bread croutons as a base
• Ladel on some of the yoghurt tahini chickpea sauce on top
• Scatter with pine nuts and drizzle on the brown butter
• Serve immediately

CHICKPEA FATTET "TOSTADAS"

Steps:

• To make the hummus, thoroughly rinse the chickpeas, then place them, along with the water, in the slow cooker insert.
• Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender. Drain the chickpeas, reserving 1/4 cup of the cooking water. (You can reserve the rest of the cooking water for thickening soups or stews.) Measure out 1/2 cup of the cooked chickpeas, coarsely chop them, and set them aside.
• Place the whole chickpeas in the workbowl of a food processor. Press in the garlic, then add the lemon juice, tahini, olive oil, and 2 tablespoons of the cooking water and process until the mixture is smooth. Add the remaining 2 tablespoons cooking water only if needed to thin the consistency. Add salt to taste.
• To make the fattet, in a toaster oven or under a broiler, toast the pita halves until lightly browned or crisp. Arrange the pita halves on individual plates, then spread each pita with about 1/3 cup hummus. (Reserve the leftover hummus for another use). Sprinkle on 2 tablespoons of the chopped chickpeas, a generous dollop of yogurt, a pinch of cumin seed, 1/4 cup lettuce, 1 tablespoon of toasted pine nuts, and 1 tablespoon of chopped mint.
• Serve immediately.
• Variations
• Try adding artichoke hearts, kalamata olives, or roasted peppers when processing the hummus.
• Suggested Beverage
• If I were drinking wine with this, I would probably choose something light, aromatic, and white or something dry and rosy pink. That's if I were drinking wine with it. But "tostada" somehow makes me lust after a good beer.