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(c)2005-10 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all
Parve, Vegetarian, Dairy
This got its name from the spices, chickpea flour and broad beans - coming into season
Pastry
100g (3oz) chickpea flour
150g (5oz) rice flour
1tsp ground cumin
1 small tub yogurt
Equal amount sunflower oil
Small chopped onion or leek
2 chopped garlic cloves
Filling
180g (6oz) sliced carrots
180g (6oz) blanched broad beans
1 tbsp fresh thyme
125ml (1 pt) semi skimmed milk
50 ml (2fI oz) yogurt
2 beaten eggs
Pinch ground coriander
Pinch of nutmeg
Seasoning
Little more vegetable oil for frying
Finely chop the garlic and the onions and sweat for a few minutes in a pan until soft. Don't wash the pan but put to one side.
Mix flour and cumin with some seasoning. Make a well, add the yogurt, light oil, onion and garlic and knead to a dough. Chill for 30 minutes s in fridge. Roll out, line a flan dish or grease and flour and bake blind for 15-20 minutes
.
Whilst the case is cooking, finely slice the carrots and cook with the thyme in the pan you put to one side for five minutes to help them along.
Remove the pastry case from the oven and arrange carrots on the base, now arrange beans on top. Beat milk, yogurt, eggs and spices together, season and pour over the vegetables. Bake in oven 190°C 175°C Fan or 375°F or gas mark 4, Moderate Ovenfor 25 minutes till set.