Chickpea, carrot and walnut bundles with yogurt-mint dip

February 14, 2016 / Lyn Jones / 0 Comments

Chickpea, carrot and walnut bundles

http://www.sheknows.com/food-and-recipes/articles/1056693/indian-chickpea-phyllo-appetizer-recipe

Serves 10-12   An Indian-inspired appetizer. It makes a pretty presentation for a festive gathering.

ngredients:

For the dip

  • 1 cup plain Greek yogurt
  • 1/3 cup mint (more to taste), finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the bundles

  • 2 rolls prepackaged phyllo dough, thawed
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1/3 cup carrots, rough-chopped
  • 1/3 cup walnuts
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/3 cup butter, melted
  • Parchment paper

Directions:

For the dip

  1. Add all the ingredients to a food processor, and blend until smooth. Taste, and adjust the seasoning as needed.
  2. Refrigerate until ready to serve.

For the bundles

  1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper, and set them aside.
  2. To a food processor, add the carrots, walnuts, garlic, olive oil and lemon juice, and blend until the carrot and walnuts are small.
  3. To a bowl, add the chickpeas, and mash them, leaving some chunks remaining. Add the carrot mixture to the chickpeas, and season with the salt, black pepper and red pepper.
  4. Unroll the phyllo dough. Use a damp towel to keep on the sheets you’re not working with. Use a sharp knife to cut the opened roll in half.
  5. Place 1 sheet (the ones cut in half) of the phyllo onto a work surface, and brush the entire sheet with the melted butter. Continue with 2 more sheets. Add a fourth sheet, but don’t brush it with butter. Cut the sheets into 4 even-sized squares.
  6. Add 1 heaping teaspoon of the chickpea mixture to the center of each square. Gather up the edges of the phyllo, and bring them to the center, squeezing them slightly to help hold them together.
  7. Bake for 12 to 15 minutes or until lightly golden.
  8. Serve with the yogurt-mint dip.

Serve this pretty, golden and flavorful appetizer.

 

TOASTED QUINOA SALAD

September 22, 2014 / jonesd / 0 Comments

3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced spring onions
juice of 1 lemon and 1 lime (or 1 – 2 tablespoons of each)
1-1/2 tablespoons tamari soy sauce
2 cloves minced or pressed garlic
1 teaspoon chili sauce (tobasco) (or use a pinch of cayenne, a few red pepper flakes, etc.)

Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop.
Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.

Mix carrot, red pepper, parsley and green onion in large bowl.

Add cold quinoa and toss to combine.

Whisk together lemon and lime juices, tamari, garlic and chili sauce.
Pour over salad and combine well. Chill until serving time.

This recipe can be fun. Try throwing in a few fresh raw peas, some fresh raw corn, fresh sliced raw green beans, etc.

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