Name: Chickpea Pockets (Topik)
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 6 h 10 min
Yield: Serves 10–12 (4 pockets)
Cuisine: Turkish
Ingredients: 75 g (2¾ oz/½ cup) currants; 2 large all-purpose potatoes (such as desiree); 1.5 kg (3 lb 5 oz) mild, sweet onions (such as Cévennes), finely chopped; 450 g (1 lb/2¼ cups) dried chickpeas (about 1 kg/2 lb 4 oz/6¼ cups cooked); 75 g (2¾ oz/½ cup) pine nuts; 2 generous tablespoons tahini; 1 teaspoon ground allspice; 1 tablespoon ground cinnamon

Preparation info

Serves
10–12
( 4 pockets )

Difficulty
Easy
Ready in
7 hr

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

An Armenian meze, these chickpea pockets are better if made the day before eating, so that the dish has time to develop all its flavours. Thank you to Annie Yazicia, who opened up her magnificent recipe notebook for me.

Ingredients

450 g (1 lb/2¼ cups) dried chickpeas (about 1

Method

The day before cooking, soak the chickpeas in plenty of cold water. The next day, rinse the chickpeas in a colander. Tip into a large saucepan, cover well with fresh cold water and bring to the boil. Simmer for 1½ hours, or until tender. Drain, then remove the loosened skins; set aside. Peel, halve and boil the potatoes until tender; drain and set aside. Meanwhile, in a separate pan, simmer the