Torta from Red Chickpeas

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Torta from Red Chickpeas

 

Source: Platina book 8.

 

Ingredients:

 

3/8 c water

1 lb almonds

2 oz raisins

4 figs

1 oz pine nuts

1/2 c sugar (substitute for sucanat)

1/8 c rosewater

1 t cinnamon

1/2 t ginger

(starch)

2 t more sugar (or sucanat)

a few drops more rosewater

pastry for 2 9" pie crusts

 

Grind almonds finely, but not to dust. Chop pine nuts coarsely. Grind chickpeas in a food processor with the liquid from the can, then grind raisins and figs. Stir these and the sugar or sucanat, rosewater, extra water, cinnamon, and ginger together. The pie crust can be rolled out and put on a 10"x15" cookie sheet or it can be made into two 9" pie shells. The filling is spread on top; it will be thicker if made as two pies. Mix extra sugar (or sucanat) and rosewater together and sprinkle on top. Bake 30 to 40 minutes for the cookie-sheet version, or 50-60 minutes for the pie version, in a 375deg. oven until golden brown.

 

 

 

 

 

Flor

 

"Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV