Recipe

Chickpea Vindaloo Recipe

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Ingredients

Directions

Step #1 --FILLING----- 1 lb Waxy potatoes; such as Red -Bliss ; or Yukon Gold, ; sliced into 1/2 ; inch thick rounds 2 tb Olive oil White wine vinegar 1 lb Onions; sliced 1/4 inch ; thick Salt Whisk together all ingredients in a 3 quart heavybottom saucepan.
Step #2 Bring to a boil, then lower flame & cook like polenta about 25 mins.
Step #3 To assemble the tart: Steam the potatoes 10 mins or until cooked through.
Step #4 Toss with one tbsp oil & a splash of vinegar & salt to taste.
Step #5 Spread onto a cookie sheet & roast in a 375 degrees oven for 1015 mins.
Step #6 Meanwhile, steam the onions 10 mins & toss with remaining tbsp of olive oil & salt to taste.
Step #7 Lightly oil the pie pan.
Step #8 Our half of the chickpea 'polenta.
Step #9 ' Arrange the potato slices on top & then spread on half of the onions.
Step #10 Pour over remaining 'polenta' & top this with the rest of the onions.
Step #11 Dust with paprika & let tart rest for 1 hr or until firm.
Step #12 Bake in a 350 degree oven for 45 mins.
Step #13 serve this with Rosemary Glaze.
Step #14 --.
Enjoy the Chickpea Vindaloo recipe