Sweet Cherry And Chickpea Raviolistreudel Recipes

SWEET CHERRY AND CHICKPEA RAVIOLI

Steps:

• For Dough: In a large bowl, combine all dough ingredients except egg yolk (set aside yolk for eggwash); knead with hands to form smooth, soft dough. Cover bowl with plastic wrap; let rest 15 minutes. For Filling: In a bowl, mash chickpeas with a fork. Add jam, chocolate, sugar, zest, salt and cinnamon; stir to combine. Heat oven to 350º with rack in middle. Line a baking sheet with parchment paper. Divide dough into 4 pieces. Rewrap 3 pieces in plastic wrap. Flatten unwrapped dough so that it will fit through the rollers of a pasta machine. Set rollers of pasta machine at the widest setting, then feed dough through rollers once. Continue to roll dough through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until 1/16- inch thick. Transfer to a lightly floured work surface. With long side of dough facing you, drop tablespoonfuls of filling alongside lower half of dough, spacing mounds 1 inch apart, then fold top half of dough over filling. Press out air from around filling mounds, then, using a fluted pastry wheel, trim pasta along its length and cut between mounds into 2-inch squares; gently press down edges of ravioli to seal. Arrange ravioli on prepared baking sheet, at least 1 inch apart. Repeat with remaining dough and filling. In a small bowl, beat together remaining egg yolk and 1 tablespoon tepid water. Brush ravioli with egg wash. Bake, rotating pan once halfway through, until lightly golden, about 20 minutes. Let ravioli cool slightly, then dust with confectioners sugar. Serve warm. - See more at: http://lacucinaitalianamagazine.com/recipe/sweet-cherry-and-chickpea-ravioli#sthash.AwD8tjqj.dpuf

SWEET AND SPICY CURRY WITH CHICKPEAS

Steps:

• Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.

VEGAN SWEET POTATO AND CHICKPEA CURRY

Steps:

• Fry the cumin seeds for a minute in a dry medium-high frying pan and then grind them with the other whole spices in a mortar and pestle or a spice grinder.
• Fry onion, ginger, and chilli peppers in the oil until the onion is soft and translucent. Add the garlic and fry for a couple of minutes.
• Add the spices and stir for a minute or so. Add the tomatoes, sugar, salt, and pepper. Cook, stirring often, for 5 minutes.
• Pour in the coconut milk, add sweet potatoes and chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
• About 5 minutes before serving, add spinach if you are using it and cook until it just wilts but retains its bright green color.
• Add the juice from one lemon to taste, to lift the flavor.
• Serves well with brown and wild rice.

PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes., Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.

VEGAN SWEET POTATO CHICKPEA CURRY

Steps:

• Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
• Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

SWEET CHICKPEA CURRY

Steps:

• Note about curry paste: The more you use of course, the hotter it will be. It depends on the brand really. When using my favorite, Patak's, I use the smaller amount. Or if I have another kind such as Sharwood's, I use more.
• Combine all ingredients in a casserole dish. Heat oven to 300 or 325 (you know your oven best!)Cover and bake for 30 minutes. Then stir, cover again and bake another 30-35 minutes.
• I like to serve this with steamed greens, especially collards, either on the side with a dressing, or stirred right into the stew! They complement the curry flavors beautifully. I've never had the dilemma of too much left-over, but I'm sure it would freeze well.