Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
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prepared food focus Chickpeas: A Mediterranean Staple Whether in a crunchy snack, a hearty vegetable soup or as part of a savory tart, chickpeas deliver a great deal of versatility in the prepared foods kitchen. I BY JOANNA PRUESS n and of themselves, chickpeas can be thought of as dull and pedestrian. But consider the many virtues of these legumes. Not only are they inexpensive and readily available dried or in cans, they add fiber, texture and protein to many dishes, along with a nutty flavor. From the Mediterranean to India, chickpeas, or garbanzo beans, have long been a staple for their versatility. And with renewed interest in the Mediterranean diet and the increased awareness of gluten-free options, recipes featuring chickpeas are gaining ground. Chickpea, Spinach and Ricotta Tart • Double Chickpea and Tomato Soup • Crunchy Chickpea Snack Chickpea, Spinach and Ricotta Tart Yield: Serves 8 • Prep time: 1 hour, plus 1 hour unattended baking and cooling time • Shelf life: 2 to 3 days This savory ricotta and chickpea tart includes flavors reminiscent of southern Italy, such as black olives and currants in the creamy filling. With its chickpea crust, it's a tempting selection for gluten-intolerant customers. For the crust: 1½ cups chickpea flour 1 teaspoon sugar ½ teaspoon salt 4 tablespoons olive oil 4 to 5 tablespoons cold milk For the filling: 1 (10-ounce) package frozen spinach, defrosted 1 (15-ounce) container ricotta cheese ¾ cup grated Parmigiano Reggiano, plus ¼ cup for topping 4 large eggs, beaten 2½ tablespoons olive oil, divided 5 ounces leeks, white and light green parts, thinly sliced 1 tablespoon chopped garlic 1 (15-ounce) can chickpeas, rinsed and drained ½ cup chopped oil-cured black olives ¼ cup currants ¼ cup chopped flat-leaf parsley 1 teaspoon salt freshly ground black pepper pinch ground red pepper ¼ cup fresh breadcrumbs, for topping 1. Prepare the crust: In the bowl of a food processor, pulse the flour, sugar and salt a few times to blend. Add the oil and pulse until the mixture resembles coarse meal. Pour in 4 tablespoons of the milk and pulse just until mixture begins to pull together, adding additional milk slowly as needed. Gather the dough into a ball, flatten slightly into a disk, wrap in plastic wrap and refrigerate for 30 minutes. 2. Heat oven to 350 F. 3. Lightly sprinkle a piece of waxed paper or plastic wrap with chickpea flour. Sprinkle the top of the dough with a little more flour and roll the dough into a 12-inch circle. Remove the piece of wax paper and carefully transfer dough to a 9-inch pie plate, patching any tears. Trim to within ½ inch of the edges, turn under the overhang and crimp the edges. Prick all over with a fork, cover with foil, fill with pastry weights or dried beans and bake for 15 minutes; remove, lift off the foil and weights and set aside. 4. While the shell is baking, make the filling. Bring a pot of salted water to a boil. Add the spinach and cook until wilted, drain, squeeze dry and chop. Set aside. 5. In a large bowl, mix the ricotta, ¾ cup of Parmigiano Reggiano and eggs until well blended. 6. In a large skillet over medium-high, heat 1½ tablespoons of the oil. Add the leeks and saute until limp and lightly colored, about 3 minutes. Stir in the garlic and cook for 30 seconds more. Scrape into the bowl with the ricotta along with the spinach. 7. Stir in the chickpeas, olives, currants, parsley, salt and black and red pepper. Scrape into the partially baked pie shell. 8. Heat the remaining oil in a skillet, add the breadcrumbs and cook until golden. Turn into a bowl, add the remaining ¼ cup of Parmigiano Reggiano and toss to blend. Spoon the topping over the filling and bake on a cookie sheet for 30 minutes. Remove and let stand for 15 minutes. Cut into wedges and serve. Nutritional Data (per serving): Calories: 310; Cholesterol: 55 mg; Sodium: 830 mg; Fat: 18 g; Dietary Fiber: 5 g SEPTEMBER 2013 103