Chickpea Mini Tarts with Savoury Yogurt Dressing
These delicious Sri Lankan Tempered Chickpea Mini Tarts with Savoury Yogurt Dressing are the creation of Chef Samath Rajapaksa of Rajapaksa Catering.
Nutrition
- Serving Size 1 tart
- Calories 169
- Fat 7 g
- Saturated Fat 2 g
- Cholesterol 9 mg
- Carbohydrate 21 g
- Fibre 3 g
- Sugars 3 g
- Protein 6 g
- Sodium 42 mg
- Potassium 150 mg
- Folate 150 mcg
- Iron 2 mg
Ingredients
- 2 1/2 cups (625 mL) all-purpose flour
- pinch of salt
- 1/2 cup (125 mL) chilled butter cut into half-inch cubes
- 5–8 Tbsp (75–120 mL) water
- 3 cups (750 mL) dried chickpeas, soaked overnight
- 5 Tbsp (75 mL) canola oil
- 2 Tbsp (30 mL) curry leaves (optional)
- 1 tsp (5 mL) black or yellow mustard seeds
- 5 cloves of garlic, minced
- 2 Tbsp (30 mL) ginger, finely chopped
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 4 green chillies, de-seeded and finely chopped
- 1/2 tsp (2 mL) turmeric
- 1 tsp (5 mL) dried chili flakes
- 1 tsp (5 mL) black pepper
- 2 Tbsp (30 mL) lime juice
- Salt to taste
- 1/2 cup (125 mL) plain 2% yogurt
- 1/2 tsp (2 mL) turmeric
- 1/2 tsp (2 mL) paprika
- 1/2 tsp (2 mL) sugar
- 1/4 tsp (1 mL) black pepper
- 1/4 tsp (1 mL) ground cumin
- 1 Tbsp (15 mL) lime juice
- Salt to taste
Tart Shells
Tempered Chickpeas
Savoury Yogurt Dressing
Directions
Tart Shells
- Mix flour and salt together.
- Cut in chilled butter cubes until coarse meal consistency using hands or food processor.
- Slowly add water 2 Tbsp (30 mL) at a time and knead until dough comes together.
- Form dough into a ball and wrap in plastic wrap. Refrigerate for minimum 30 minutes.
- Preheat your oven to 350°F (180°C).
- On a floured surface, roll out your dough until 1/8-inch thickness.
- Using approximately 4-inch (10 cm) cookie cutter, cut as many circles of dough as you can.
- Place each circle in lightly greased small muffin or tartlet pan.
- Press gently down to form a cup and ensure dough comes up uniformly around the rim.
- Use a fork to gently prick the bottom of each tart to prevent them from forming bubbles.
- Put the tarts in the oven and bake for approximately 20 minutes until lightly golden brown.
- Transfer into a rack to cool.
Tempered Chickpeas
- Boil soaked chickpeas until tender, approximately 45 min-1 hour.
- Drain and set aside.
- Heat up oil in a frying pan until hot.
- Add curry leaves and mustard seeds until mustard seeds pop.
- Add garlic, ginger, onion, tomato, chilies, turmeric, chili flakes and pepper in this order.
- Sauté on high heat until paste forms.
- Add chickpeas.
- Sauté until well combined. Add lime juice.
- Sauté for additional 5 minutes.
- Add salt to taste.
- Remove from heat.
Savoury Yogurt Dressing
Add all ingredients to small bowl and whisk together until well combined.
To Make Tarts
- Using a spoon fill cooled down tarts with tempered chickpeas.
- Drizzle with savoury yogurt dressing.
- Add green onion sprouts as an optional garnish.
- Best served warm or at room temperature.
tips
- Short on time? You can use pre-made tart shells and replace the 3 cups (750 mL) dry chickpeas with 4 cans (19 oz/540 mL) no-salt-added chickpeas, drained & rinsed and skip the step where you cook the chickpeas for an hour.
Reviews [0]