{"id":722,"date":"2017-02-19T07:06:50","date_gmt":"2017-02-19T07:06:50","guid":{"rendered":"http:\/\/192.168.1.11\/moroccan-chickpea-bisteeya\/"},"modified":"2017-02-19T07:06:50","modified_gmt":"2017-02-19T07:06:50","slug":"moroccan-chickpea-bisteeya","status":"publish","type":"post","link":"https:\/\/recipes.eliteelise.com\/index.php\/2017\/02\/19\/moroccan-chickpea-bisteeya\/","title":{"rendered":"Moroccan Chickpea Bisteeya"},"content":{"rendered":"

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Ingredients<\/h4>
  • 2 15-oz cans chickpeas, drained and rinsed, divided<\/li>
  • 2 t olive oil<\/li>
  • 1 large yellow onion, minced<\/li>
  • 2 garlic cloves, minced<\/li>
  • 2 t grated fresh ginger<\/li>
  • 1 t ground coriander<\/li>
  • 1\/2 t ground cumin<\/li>
  • 1\/4 t ground allspice<\/li>
  • 1\/4 t cayenne<\/li>
  • 1\/2 c vegetable broth<\/li>
  • 1 c unsweetened coconut milk, plus more if needed<\/li>
  • 1\/2 c frozen green peas, thawed<\/li>
  • 1\/2 c golden raisins<\/li>
  • 1\/2 c chopped dried apricots<\/li>
  • 1\/2 c chopped pitted prunes<\/li>
  • 3 T chopped fresh cilantro<\/li>
  • 1 T fresh lemon juice<\/li>
  • 2 t lemon zest<\/li>
  • 1\/2 t salt<\/li>
  • 2 sheets vegan puff pastry, thawed<\/li>
  • 1\/2 c toasted slivered almonds<\/li><\/ul><\/div>
    \n

    Directions<\/h4>Preheat oven to 400 degrees. In a small bowl, place half of the\nchickpeas, mash thoroughly, and set aside. In a large skillet over\nmedium heat, heat oil. Add onion and cook until softened, about 5\nminutes. Stir in garlic and ginger and cook 1 minute. Reduce heat to\nlow, stir in coriander, cumin, allspice, and cayenne, and continue to\ncook for a few minutes or until onion is very soft, stirring in\nvegetable broth as you cook.<\/p>\n

    Stir in mashed chickpeas, coconut milk, green peas, raisins, apricots,\nand prunes. Bring to a simmer and cook, stirring occasionally, until\nmixture thickens, about 5 minutes. If mixture becomes too thick, stir in\nadditional coconut milk. Remove from heat, stir in remaining chickpeas,\ncilantro, lemon juice, lemon zest, and salt, and set aside to cool\ncompletely.<\/p>\n

    In a 9″ Springform or cake pan, press one sheet of pastry. Spread cooled\nfilling mixture evenly inside pastry. Sprinkle almonds on top of\nfilling. Arrange second sheet of pastry on top, trimming sides and\ncrimping ends of both sheets of pastry together to seal. Using a form,\npoke a few holes in top of pastry.<\/p>\n

    Bake until golden brown, 30-40 minutes. Cool for about 8 minutes before\nremoving from pan and cutting into wedges. Serve immediately.<\/div>
    \n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[5],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts\/722"}],"collection":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/comments?post=722"}],"version-history":[{"count":0,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/posts\/722\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/media?parent=722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/categories?post=722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.eliteelise.com\/index.php\/wp-json\/wp\/v2\/tags?post=722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}