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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network