Couscous and Chickpea Tartlettes

Couscous and Chickpea Tartlettes

Before I begin with the recipe today…

I got nominated for the FoodBuzz Blog Awards and just being considered blew me off the chair! When I found out, I just blocked, and couldn’t get myself to writing the next post. I know I don’t talk much on this blog, but most of the time, apart from the recipe, there is not much more interesting stuff to share. Anyway, I just wanted to let you all know that I love you and I’m incredibly grateful for everything ♥♥♥.

Couscous and Chickpea Tartlettes

Couscous and Chickpea Tartlettes

150 g couscous
2 egg whites
40 g grated Parmesan cheese
150 g cooked chickpeas
fresh rosemary
1 red onion
1 chilly
olive oil
salt and ground black pepper to taste

Soak couscous in 125 ml cold water and a pinch of salt. Beat egg whites stiff and add them carefully to the couscous with Parmesan and black pepper. Grease cupcake pan. Line bottom of each hole with baking paper and form shells out of couscous. Bake in a preheated oven on 200°C for about 15 minutes.

Blend chickpeas with a small branch of rosemary (or 1/2 tsp dried rosemary), some salt, chilly and olive oil. Add enough olive oil so you can blend nice puree. Fill baked couscous shells with pureed chickpeas cream, decorate with a lot of finely chopped red onion, hot pepper flakes and rosemary.

Recipe is from Sale&Pepe magazine, October 2009, Serbian issue.

22 Comments

  1. Wow! What a great idea! I love chickpeas and couscous (actually just ate some for dinner) so I'll definitely be trying this sometime.

  2. Those tartlets are very original and look really scrumptious!Cheers,Rosa

  3. Čim sam u Sale&Pepe pročitala tvoj komentar na ovo jelo znala sam da će mi se svidjeti. :)Tvoja izvedba mi je još ljepša i privlačnija od njihove i ovo ću svakako ubrzo isprobati.Čestitam ti i na nominaciji, ti si to svakako zaslužila i moj glas već imaš. :)

  4. What an unusual appetizer for Fall—sounds great! p.s. spotted these on Foodgawker

  5. Marija, congrats on being nominated! I am so happy for you! Love your blog! Your tartlettes look great. What an interesting idea!

  6. delish little tartlets, I love the ingredients in this dish. congrats on the nomination as well!

  7. What a unique recipe! I love it.I always feel like chickpeas are underrated but this really does them justice.Congrats on the nomination : D

  8. This is great! I love chickpeas but would never have thought about using them in a tartlette.COngrats on the nomination by the way!

  9. congraz on the nomination!just wanted to say your tarlettes are elegant, simple to make, very creative! and i'm sure they must taste good!

  10. congratulations!i really love the photos, but… i've never tasted couscous)))

  11. This is such a unique recipe, and they look so good! They seem great as an appetizer or a vegetarian meal.

  12. I wonder if I should not get the serbian issue Sale and Pepe instead of the italian one. Or I mistaken but I did not see that recipe in the last S&P in Italy. Anyway your pictures make that recipe really really tasty. I have TONS of couscous to eat…nice way

  13. I would have never thought to make this, but chickpeas are one of my favorite things of all time. I cannot wait to make these little tarts. I just hope they come out as beautifully as yours.

  14. That's such an interesting idea!I like all the ingredientes but the combination is super.Congratulations for the nomination. :)

  15. Please tell me how you made the cups so even – I just tried and they are tricky and messy but oh sooooo good…I also added some red peppers to the chick peas…mmm…

  16. Hi, I often make tart shells and I practice a lot. When I line a hole of a muffin pan with the mass, then using something that won't scratch the surface (plastic knife for example) cut the top part.

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