Curried Chickpea Canapés with Ginger-Carrot Butter

Curried Chickpea Canapés with Ginger-Carrot Butter Recipe
Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell
These canapés are made with chickpea flour, but you can also make them with polenta or grits. Prepare all of the components of this recipe ahead of time and assemble at the last minute.

Yield:

20 servings (serving size: 2 canapés)

Recipe from

Nutritional Information

Calories 36
Caloriesfromfat 30 %
Fat 1.2 g
Satfat 0.4 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 1.2 g
Carbohydrate 5.5 g
Fiber 0.8 g
Cholesterol 2 mg
Iron 0.5 mg
Sodium 127 mg
Calcium 13 mg

Ingredients

Canap[SPECIAL_CHAR
1 cup chickpea flour
2 2/3 cups cold water
3/4 teaspoon fine sea salt
Cooking spray
1 tablespoon curry powder
Butter:
2 1/3 cups thinly sliced carrot
2 cups water
1 tablespoon butter
1 tablespoon honey
2 teaspoons minced peeled fresh ginger
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
1/8 teaspoon white pepper
Remaining ingredients:
2 tablespoons sliced almonds, toasted
2 tablespoons finely chopped fresh cilantro

Preparation

To prepare canapés, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 2/3 cups water, and 3/4 teaspoon salt in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes. Uncover and stir with a whisk until smooth. Pour into an 11 x 7-inch baking dish coated with cooking spray; sprinkle evenly with curry powder. Chill 1 hour or until firm.

Preheat oven to 375°.

Cut chickpea mixture into 40 (1-inch) squares; place on a jelly roll pan coated with cooking spray. Bake at 375° for 20 minutes or until golden. Cool.

To prepare butter, combine carrot, 2 cups water, butter, honey, and ginger in a large saucepan. Bring mixture to a boil. Cover, reduce heat, and simmer 7 minutes or until carrot is tender. Increase heat to medium-high; uncover and cook 12 minutes or until liquid is absorbed.

Combine carrot mixture, lemon juice, 1/4 teaspoon salt, and pepper in a food processor; process until smooth. Place carrot butter in a zip-top plastic bag; seal. Snip a small hole in 1 corner of bag; pipe about 1 teaspoon carrot butter onto each canapé. Sprinkle canapés evenly with almonds and cilantro.

Note:

Peter Berley,

September 2002
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