recipes:main_dish:veggie:chickpea_kufteh
Table of Contents
June 25, 2008
Serves 6
Although traditional kufteh are meatballs, chef Kyle Mendenhall of the Boulder Dushanbe Teahouse developed this chickpea version to appeal to vegetarian customers. His kufteh are served with tomato sauce and a garnish of sauteed spinach and toasted pine nuts.
TOMATO SAUCE
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon ground cinnamon
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons turmeric
- 2 tablespoons honey
- 1 1/2 cans (28 ounces each) whole tomatoes (enough to make 6 cups), crushed
- Salt and pepper, to taste
- In a large flameproof casserole, heat the olive oil. Cook the onion and garlic over medium heat, stirring often, for 8 minutes.
- Add the cinnamon, coriander, cumin, turmeric, and honey. Cook, stirring, for 5 minutes more.
- Add tomatoes, salt, and pepper. Simmer the sauce for 25 to 30 minutes or until it has thickened slightly.
- In a blender or food processor, puree the sauce and return it to the pan.
MEATBALLS
- 6 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, chopped
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1 tablespoon ground cumin
- 1 1/2 tablespoons honey
- 4 eggs
- Salt and pepper, to taste
- 6 cups unseasoned bread crumbs
- Canola oil (for frying)
- In a large flameproof casserole, heat 2 tablespoons of the olive oil. Cook the onion and garlic over medium heat, stirring often, for 8 minutes or until they soften.
- In a food processor, combine 1 cup of the chickpeas with the remaining 4 tablespoons of olive oil. Puree until smooth. Add the remaining chickpeas, parsley, mint, cumin, honey, eggs, onion mixture, salt, and pepper. Pulse 5 or 6 times. The mixture should not be completely pureed.
- Transfer to a bowl and stir in the bread crumbs. Form the mixture into 20 balls.
- In a large flameproof casserole, heat enough canola oil to make a deep layer. When the oil reaches 350 degrees on a deep-fat thermometer, add about 8 meatballs. Cook about 2 minutes or until the outside is firm. Transfer the meatballs to a plate lined with paper towels.
- When all the meatballs are fried and drained, transfer them to the tomato sauce. Simmer, covered, for 20 minutes or until the meatballs are cooked through.
Note: You can make the sauce and meatballs in advance and refrigerate them separately. Reheat them together until the meatballs are cooked through.
Adapted from the Boulder Dushanbe Teahouse
tags: vegetarian, pareve, can be made vegan
source: http://www.boston.com/lifestyle/food/articles/2008/06/25/chickpea_kufteh/
recipes/main_dish/veggie/chickpea_kufteh.txt · Last modified: 2017/12/19 19:42 by admin