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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.

Ingredients

    Tart Shells

  • 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
  • Tempered Chickpeas

  • 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
  • Savoury Yogurt Dressing

  • 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

Directions

Tart Shells

  1. Mix flour and salt together.
  2. Cut in chilled butter cubes until coarse meal consistency using hands or food processor.
  3. Slowly add water 2 Tbsp (30 mL) at a time and knead until dough comes together.
  4. Form dough into a ball and wrap in plastic wrap. Refrigerate for minimum 30 minutes.
  5. Preheat your oven to 350°F (180°C).
  6. On a floured surface, roll out your dough until 1/8-inch thickness.
  7. Using approximately 4-inch (10 cm) cookie cutter, cut as many circles of dough as you can.
  8. Place each circle in lightly greased small muffin or tartlet pan.
  9. Press gently down to form a cup and ensure dough comes up uniformly around the rim.
  10. Use a fork to gently prick the bottom of each tart to prevent them from forming bubbles.
  11. Put the tarts in the oven and bake for approximately 20 minutes until lightly golden brown.
  12. Transfer into a rack to cool.

Tempered Chickpeas

  1. Boil soaked chickpeas until tender, approximately 45 min-1 hour.
  2. Drain and set aside.
  3. Heat up oil in a frying pan until hot.
  4. Add curry leaves and mustard seeds until mustard seeds pop.
  5. Add garlic, ginger, onion, tomato, chilies, turmeric, chili flakes and pepper in this order.
  6. Sauté on high heat until paste forms.
  7. Add chickpeas.
  8. Sauté until well combined. Add lime juice.
  9. Sauté for additional 5 minutes.
  10. Add salt to taste.
  11. Remove from heat.

Savoury Yogurt Dressing

Add all ingredients to small bowl and whisk together until well combined.

To Make Tarts

  1. Using a spoon fill cooled down tarts with tempered chickpeas.
  2. Drizzle with savoury yogurt dressing.
  3. Add green onion sprouts as an optional garnish.
  4. 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.

 

This guest recipe appeared in the Spring 2017 issue of Pulse Crop News.

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