100g baby spinach 1x400g tinned chickpeas 2T olive oil 1T lemon juice 2T ground cumin sea salt and milled black pepper 75g pomegranate arils for the tortilla triangles 2 cups flour ½t baking powder ½t salt ¼ cup cold butter 1 cup warm water olive oil (optional)
Blanch the baby spinach in a pot of boiling water, remove from the stove and place in iced water. Drain and set aside.
Drain the chickpeas and rinse under cold running water. Place them in a bowl with the olive oil, lemon juice and ground cumin. With a potato masher, mash the chickpeas until they resemble a textured paste. Chop the baby spinach and mix through the chickpeas. Season with salt and pepper to taste. In a food processor or cake mixer, combine the flour, baking power, salt and butter until it resembles coarse breadcrumbs. Gradually add the warm water to form a soft dough. Add more water if necessary. Remove from the mixer and knead by hand until the dough is soft and elastic. Divide it into six portions and roll into balls. Using a rolling pin, flatten each ball into a pancake (tortilla) shape. Heat a large nonstick frying pan over medium heat. Cook one tortilla at a time, cooking for about one minute on each side, piercing any bubbles with a knife. Remove from the pan and cover with a tea towel to keep them soft. Allow to cool and slice into triangles. Heat a griddle pan until hot, brushing it with a little olive oil if desired, and cook the triangles until crisp. Serve the chickpeas with pomegranate arils sprinkled on top and the tortilla chips on the side for dipping.
Makes 66 triangles
This recipe was originally published in the 2012 House and Leisure Food issue…