Real African Dishes: [MC-AllEthnic-Recipes] Arab Chickpeas with Yogurt Casserole- Fatteh Hummus bi Laban ; 21g Carbohydrate; 5g Dietary Fiber

Saturday, May 15, 2010

[MC-AllEthnic-Recipes] Arab Chickpeas with Yogurt Casserole- Fatteh Hummus bi Laban ; 21g Carbohydrate; 5g Dietary Fiber

* Exported from MasterCook *

Arab Chickpeas with Yogurt Casserole- Fatteh Hummus bi Laban

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried chickpeas -- soaked overnight, rinsed and drained OR two 19-oz cans chickpeas, drained and rinsed three times
2 loaves Arab flatbread -- or pita rounds
8 garlic cloves -- mashed, plus more to taste
1/4 cup fresh lemon juice
4 cups plain full-fat yogurt
1 teaspoon salt
1/4 cup sesame paste -- (tahini)
For garnish: -- chopped fresh parsley, red pepper flakes, fried pine nuts

IF USING DRIED CHICKPEAS: Place them in a 5-quart pot. Add water to cover
by several inches and bring to a boil over high heat. Cook, skimming the
foam from the surface until no more appears, about 15 minutes. Then reduce
the heat, cover the pot, and simmer until the beans are tender and break
easily when pressed with the back of a spoon, about 1 1/2 hours. Drain and
set aside.

IF USING CANNED CHICKPEAS: Place them in a pot and add water to cover by 2
inches. bring to a boil over high heat. Cover, reduce the heat to medium,
and simmer for 5 minutes. Drain and set aside.

Meanwhile, preheat the oven to 350F.

Cut the flatbread into bite-size pieces and spread them onto a foil-lined
baking sheet. Bake until golden and crisp, 7 minutes.

Using a fork, blend two-thirds of the mashed garlic with the lemon juice
in a small bowl. In another bowl, combine the remaining mashed garlic with
the yogurt, salt and the sesame paste, and mix well. Taste, and add more
salt and garlic if desired.

Spread the toasted croutons on the bottom of a 4-quart baking dish, and
pour the garlic-lemon mixture over them. Spoon the chickpeas on top of the
croutons, and top with the yogurt mixture. Garnish with the parsley, red
pepper flakes, and pine nuts, and serve immediately.

Serves 8 to 10.

AuthorNote: This layered dish tastes best when the chickpeas are warm;
they sit on garlic and lemon soaked croutons and are cloaked in a tangy
yogurt-tahini sauce. make sure to scoop up a little bit of each layer for
the full effect: crispy, smoky, pungent, creamy, and cool. This make an
excellent side dish at brunch.

Cuisine:
"MidEastern"
Source:
"The Arab Table by May S. Bsisu, 2005."
S(Formatted by Chupa Babi):
"May 2010"

Cuisine:
"MidEastern"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 193 Calories; 8g Fat (38.2%
calories from fat); 9g Protein; 21g Carbohydrate; 5g Dietary Fiber; 14mg
Cholesterol; 301mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0