Dipping Sauce For Chickpea And Chorizo Pasteles Recipes

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CHICKPEA AND CHORIZO PASTELES



Chickpea and Chorizo Pasteles image

Provided by Martha Stewart

Categories     Appetizers

Yield Makes about 125

Number Of Ingredients 12

4 cups peeled and finely grated cassava (about 4 pounds)
3 cups peeled and finely grated tanier (yautia) or taro root (about 2 1/2 pounds)
3/4 cup Annatto Oil
1 cup finely chopped cured Spanish chorizo (about 7 ounces)
1 cup cooked chickpeas
1/2 cup finely chopped roasted and peeled red pepper
1/4 cup finely chopped fresh cilantro
1/4 cup olive oil
1 tablespoon coarse salt
1/2 teaspoon freshly ground pepper
15 large fresh or frozen banana leaves, ribs removed, cut into 6-by-7-inch pieces
Dipping Sauce for Chickpea and Chorizo Pasteles

Steps:

  • Place cassava and tanier in separate fine sieve placed over medium bowls. Cover with plastic wrap and refrigerate overnight.
  • In a large bowl, combine cassava and tanier; discard any accumulated liquid. Stir in annatto oil until evenly colored. Add chorizo, chickpeas, red pepper, cilantro, olive oil, salt, and pepper. Stir to combine. Taste, and adjust seasoning. Set filling aside.
  • Working with one piece of banana leaf at a time, place over an open flame, shiny-side down, until wilted; set aside.
  • Place a wilted banana leaf on work surface. Position the lines on the leaf horizontal to edge of work surface. This will make the folding easier. Top with about 2 tablespoons filling. Fold to enclose. Repeat process with remaining banana leaves and filling.
  • Set a bamboo steamer in a large skillet filled with about 2 inches of water. Bring to a simmer. Fill with enough pasteles to form a single layer. Cover, and steam until filling is heated through, 5 to 7 minutes. Remove pasteles, and cut in half crosswise. Serve with dipping sauce.

CHICKPEA AND TUNA DIP



Chickpea and Tuna Dip image

Set the scene for a fun get-together with finger foods you can set out and forget about -- like this delicious, no-fuss dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 2/3 cups

Number Of Ingredients 9

1 can (15.5 ounces) chickpeas, rinsed and drained
1 can (5 ounces) solid white tuna packed in oil, drained
1/4 cup extra-virgin olive oil
1 tablespoon finely grated lemon zest plus 2 tablespoons lemon juice
6 anchovy fillets, minced
1/4 small red onion, diced small
3 tablespoons coarsely chopped fresh parsley
Coarse salt and ground pepper
Crackers, for serving

Steps:

  • In a food processor, lightly pulse chickpeas, tuna, olive oil, lemon zest and juice, and anchovy fillets until well combined. Transfer to a medium bowl and stir in onion and parsley; season with salt and pepper. Serve with crackers.

Nutrition Facts : Calories 186 g, Fat 9 g, Fiber 2 g, Protein 7 g, SaturatedFat 1 g

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