Spicy Chickpea and Potato Pasty

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

By Ghillie Basan

Published 1995

  • About

This is a surprisingly filling dish of chickpea and potato paste filled with pine nuts, currants and spices and hound with tahin.

Ingredients

  • 4 oz/120 g chickpeas, soaked for 8 hours and cooked
  • 4 oz/120

Method

  • Mash the potatoes and chickpeas and pound to a paste (or purée in an electric mixer). Bind with the oil to make a smooth, pliable paste. Mould it into a ball and put aside.
  • Now make the filling. Soften the onion with the garlic in the oil. Stir in the pine nuts, currants and sugar and cook for 2-3 minutes. Add the spices and bind with the tahin. Season to t