Chickpea Cookies
Source: Taste of Persia
Serves: 36
Posted by Viviane Barzel

1/2 cup clarified butter or oil (I used canola oil)
1/2 cup corn oil
1 1/2 cup confectioner's sugar
2 tablespoons ground cardamom
4 1/2 cups sifted chickpea/garbanzo/garbonzo flour (I used toasted chickpea flour)
chopped or ground unsalted pistachios

In a bowl, combine clarified butter or oil, sugar and cardamom and mix until creamy, gradually add thechickpea flour to produce a dough. Knead for 10 minutes until no longer sticky to your hands. Cover and let rest for 2 hours at room temperature. Place the dough on the center of a piece of parchment paper, cover with another piece of parchment paper, roll to 1/2" thickness and chill for 15 minutes. Cut cookies with a tiny cloverleaf cookie cutter, garnish with pistachios, place on a cookie sheet, leaving place to allow to spread. Place the sheet in the center of the oven and bake at 150°C (300°F) for 10-15 min until slightly golden. Remove, by lifting carefully, they crumble very easily.

Chocolate Chickpea Cake

2 c cooked or canned chickpeas; drained
1/3 c orange juice
4 lg eggs; room temperature
1 c packed brown sugar
1/4 c cocoa
1/2 ts baking powder
1/4 ts baking soda
cooking spray or oil

ORANGE APRICOT SAUCE
1 orange; grated , zest of
3/4 c orange juice
2 tb honey
1 pn cardamom
19 dried apricot halves; chopped

Preheat oven to 350 degrees. Lightly spray or oil an 8-inch round cake pan and line bottom with a circle of waxed paper. In a food processor, process chickpeas and orange juice until very smooth. Add eggs, one at a time,
pulsing after each addition. In a medium bowl, whisk together sugar, cocoa, baking powder and baking soda. Add to processor and pulse until just blended. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool on a rack for 15 minutes before removing from pan. Serve warm or
at room temperature. Makes 8 servings

This topping adds a pretty and delicious topping to this cake:

ORANGE APRICOT SAUCE:

In a small saucepan, combine zest, juice, and honey. Bring to a boil, add apricots, and remove from heat. Let stand until apricots are plumped and mixture has cooled, about 20 minutes. Transfer mixture to a blender and blend until smooth. Serve warm or chilled. Makes about one cup.