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Chickpea Crowns

Chickpea Crowns
Makes 24 crowns.

Click here for a printable version of the recipe.

Hail the conquering party ruler, the party king or queen who adds these chickpea creations as adornments, thus proving their ruling capabilities. I wouldn’t actually wear them on my head, naturally. They are crowns, though, due to their pointy, gem-like (with a little imagination) shapes.

2 tablespoons olive oil
1 small yellow onion, diced
4 ounces white mushrooms, sliced
One 16-ounce can chickpeas, rinsed and drained
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1-1/2 teaspoons chopped fresh parsley
One 17-ounce package puff pastry, thawed

1. Preheat the oven to 400°F.

2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring regularly, for 4 to 5 minutes, until golden. Reduce the heat to medium, add the mushrooms, and cook for 4 to 5 minutes, stirring.

3. Add the chickpeas, pepper, salt, and parsley. Cook for 4 to 5 minutes more, stirring regularly. Using a large spoon, transfer the mixture to a food processor. Pulse 5 or 6 times, until the mixture is blended but still a bit chunky.

4. Spread the sheets of puff pastry out (no need to roll), and cut into 2-1/2-inch squares (you should have 24). Put 1 tablespoon of the chickpea filling onto each square. Pull up the squares’ corners so they meet, making a small pyramid. Pinch them together.

5. Place the crowns on a baking sheet and bake for 15 to 20 minutes. They should be crisp on the outside, and will probably open a bit at the top (this is okay). Serve on a large platter.

A DRINK PAIRING: Keep the royal feeling flowing with a Princess. Fill a Collins glass three-quarters full with ice cubes. Add 1-1/2 ounces limoncello and fill to about 1/2-inch from the top with chilled club soda. Add 5 or 6 fresh raspberries, and stir well.



Sauté with Chickpeas

Chopped Chickpea Mix

Squares of Puff Pastry

Crowns Ready to Bake

Recipes from Party Snacks! by A.J. Rathbun. Published by Harvard Common Press, Boston, MA. Copyright 2008. Reprinted with permission of the publisher. All rights reserved.

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