Sweet Potato-Chickpea Dolmas with Spinach and Crispy Mushrooms

Sweet Potato-Chickpea Dolmas with Spinach and Crispy Mushrooms
Photo by Gentl & Hyers

Ingredients

  • 2 Tbs. pine nuts or slivered almonds
  • 2 Tbs. tahini
  • ¼ tsp. kosher salt; more as needed
  • Kosher salt and freshly ground black pepper
  • ¼ tsp. cinnamon, preferably Vietnamese
  • 2 cloves garlic, finely chopped
  • ½ tsp. ground cumin
  • + 14 more ingredients
    • ¼ cup tahini
    • 2 small shallots, thinly sliced
    • 1-½ to 2 Tbs. freshly squeezed lemon juice, divided
    • ½ lb. king oyster or porcini mushrooms
    • 4 small sweet potatoes (about 2 lbs.)
    • 1/8 tsp. ground allspice
    • 1 small clove garlic, finely chopped
    • ¼ cup chopped dried apples or currants
    • ¼ cup olive oil
    • ¼ tsp. freshly ground black pepper; more as needed
    • 2 Tbs. olive oil, divided
    • 1 lb. fresh spinach, rinsed and large stems removed
    • ¾ cup cooked chickpeas or one 15-oz. can chickpeas, rinsed and drained
    • 1 tsp. ground cumin

Combine all of the ingredients, except the salt and black pepper, in a blender or small food processor and blend until smooth. Season to taste with salt and pepper.

View full recipe at Fine Cooking

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