Chick Pea Flan With Oat Pastry Recipes

Ingredients :

350 g chick peas

1 large onion

stock or water

2 garlic cloves

1 tbsp tahini

1 tbsp lemon juice

3 tbsp oil

6 tomatoes

10 stoned black olives

2 tbsp chopped fresh parsley

salt

Pastry :

150 g plain flour

50 g rolled oats

pinch of salt

1 tsp dried mixed herbs

100 g vegetable margarine

3 tbsp water

1. Wash the chick peas well under running water.
2. Cover with cold water and soak overnight.
3. Drain well, rinse, and put into a saucepan with stock or water to cover.
4. Slice the onion and add to the pan.
5. Bring to the boil, boil for 10 minutes, then cover and simmer for about 1.5 hours until peas are soft, and liquid has almost evaporated.
6. Put into liquidizer with garlic, tahini, lemon juice and oil, and blend with smooth (or put through a sieve).
7. Peel half the tomatoes, and cut into quarters.
8. Discard the seeds and chop the flesh roughly.
9. Fold into the chick pea mixture and season with salt to taste.
10. Chill while making the pastry.
11. Mix together the flour, oats, salt and herbs.
12. Rub in the margarine and make into a dough with water.
13. Roll out and line a 9" flan tin.
14. Prick lightly and cover with a piece of greaseproof paper.
15. Fill the flan case with baking beans.
16. Bake at 400F, Gas 6 for 35 minutes.
17. Cool slightly, remove carefully from tin and allow to become cold.
18. Spread in the chick pea mixture.
19. Slice the remaining tomatoes and arrange on top of the flan.
20. Garnish with olives and sprinkle with parsley.
21. Serve with salad.

Note :

The smooth and tasty filling is a pleasant contrast to a textured pastry and is offset by fresh tasting tomatoes and olives.

Serves 4 - 6

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