Recipe(tried): Chocolate and Chickpea cookies (Gouganile)
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Dear Terri, I just made these Christmas cookies today. I don't know if I have spelled it right, but my (Sicilian) mother also made them as long as I could remember. She said they were a recipe from Apruzzi where my father came from. Anyhow:
1 Large bar Hersheys chocolate
1 16 oz. can checkpeas
3 to 4 Tbsp. honey
the rind of 1 orange and 1 lemon
sugar and cinnamon for coating
a pinch of cinnamon
oil for frying
Melt the chocolate in a double boiler. Meanwhile in blender mash the chickpeas with the honey,rinds and cinnamon. When chocolate is completely melted, add to blender and mix all together. Cool in frig.
6 cups flour
1 1/2 cups water
3/4 cup oil
1 egg
Mix ingredients together knead as you would pasta dough. Divide into 5 or 6 pieces so you can roll the dough easier. Roll out thin, but not so thin as to tear. Cut into circles by a 3" cookie cutter or a sharp glass. Put a small amount of filling on each one. Rub a little water on 1/2 edge of the dough. Now fold over and pinch then pinch again with a fork around the edge. Do not overfill as they will break open when fried. Fry in hot oil for about 40 seconds. The time will depend on the heat of the oil. Remove "ravioli" from oil and place on paper plate covered with paper towels for a minute or two. Now shake gently in a brown paper bag with cinnamon and sugar in it. Good luck.
1 Large bar Hersheys chocolate
1 16 oz. can checkpeas
3 to 4 Tbsp. honey
the rind of 1 orange and 1 lemon
sugar and cinnamon for coating
a pinch of cinnamon
oil for frying
Melt the chocolate in a double boiler. Meanwhile in blender mash the chickpeas with the honey,rinds and cinnamon. When chocolate is completely melted, add to blender and mix all together. Cool in frig.
6 cups flour
1 1/2 cups water
3/4 cup oil
1 egg
Mix ingredients together knead as you would pasta dough. Divide into 5 or 6 pieces so you can roll the dough easier. Roll out thin, but not so thin as to tear. Cut into circles by a 3" cookie cutter or a sharp glass. Put a small amount of filling on each one. Rub a little water on 1/2 edge of the dough. Now fold over and pinch then pinch again with a fork around the edge. Do not overfill as they will break open when fried. Fry in hot oil for about 40 seconds. The time will depend on the heat of the oil. Remove "ravioli" from oil and place on paper plate covered with paper towels for a minute or two. Now shake gently in a brown paper bag with cinnamon and sugar in it. Good luck.
MsgID: 039653
Shared by: Gloria in Connecticut
In reply to: ISO: chocolate/garbanzo bean cookies
Board: International Recipes at Recipelink.com
Shared by: Gloria in Connecticut
In reply to: ISO: chocolate/garbanzo bean cookies
Board: International Recipes at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: chocolate/garbanzo bean cookies |
| Teri San Francisco | |
| 2 | Re: Garbanzo Bean Cookies - Teri: I found some information for you. Hope it helps. |
| Gladys/PR | |
| 3 | Recipe: Sweet Italian Ravioli-Cavezune (with chickpeas and chocolate) |
| andie | |
| 4 | Thank You: Andie, thanks for posting this recipe, it sounds so interesting! (nt) |
| Micha in AZ | |
| 5 | Recipe(tried): Chocolate and Chickpea cookies (Gouganile) |
| Gloria in Connecticut | |
| 6 | ISO: gouganile cookie |
| joe sacchini ohio | |
| 7 | ISO: Cavezune |
| Edythe (Della Corte) Raskopf | |
| 8 | Recipe(tried): Cavezune (chickpea cookies) |
| Edythe, from WI | |
| 9 | Thank You: Cavezune |
| Teri San Francisco | |
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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