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Gourmet Vegetarian Slow Cooker – Book Giveaway!

Chickpea Fattet “Tostadas”
Serves 4

Hummus

  • 1 cup dried chickpeas
  • 4 cups water
  • 4 cloves garlic
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • Salt to taste

Fattet

  • 2 whole pitas, split in half
  • 1 1/2 cups Greek-style yogurt
  • 1 teaspoon cumin seeds
  • 1 cup chopped romaine lettuce
  • 1/4 cup pine nuts, toasted
  • 1/4 cup chopped fresh mint or cilantro leaves

1. To make the hummus, thoroughly rinse the chickpeas, then place them, along with the water, in the slow cooker insert.

2. Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender. Drain the chickpeas, reserving 1/4 cup of the cooking water. (You can reserve the rest of the cooking water for thickening soups or stews.) Measure out 1/2 cup of the cooked chickpeas, coarsely chop them, and set them aside.

3. Place the whole chickpeas in the workbowl of a food processor. Press in the garlic, then add the lemon juice, tahini, olive oil, and 2 tablespoons of the cooking water and process until the mixture is smooth. Add the remaining 2 tablespoons cooking water only if needed to thin the consistency. Add salt to taste.

4. To make the fattet, in a toaster oven or under a broiler, toast the pita halves until lightly browned or crisp. Arrange the pita halves on individual plates, then spread each pita with about 1/3 cup hummus. (Reserve the leftover hummus for another use). Sprinkle on 2 tablespoons of the chopped chickpeas, a generous dollop of yogurt, a pinch of cumin seed, 1/4 cup lettuce, 1 tablespoon of toasted pine nuts, and 1 tablespoon of chopped mint.

5. Serve immediately.

Variations: Try adding artichoke hearts, kalamata olives, or roasted peppers when processing the hummus.

WIN THE BOOK! Enter a comment below and you will automatically be entered to win a copy of The Gourmet Vegetarian Slow Cooker by Lynn Alley. Winner will be announced on November 2. Good luck!

CONGRATULATIONS TO:

Laura H.

Please email Samantha at samanthas@care2team.com to claim your new book. Thanks to everyone who entered!

Reprinted with permission from The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit: Leo Gong © 2010

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362 comments

+ add your own
8:29PM PDT on Oct 27, 2011

Yum yum yum! Thanks for the great recipes!

5:59AM PDT on Sep 13, 2011

Fabulous recipes, sound delicious and mouth-watering. Thanks for sharing.

6:54AM PDT on Jun 17, 2011

I have been looking for a good slow cooker recipe book. It is so nice to have home cooked meals without feeling like you have to slave away in the kitchen all day :) A vegetarian cookbook is even better!

1:09PM PST on Feb 15, 2011

I would be lost without my slow cooker.
These recipes sound great cant wait to give them a try.

12:02PM PST on Jan 2, 2011

I'm trying the Potatoe & Pea Curry tonight. Sounds good!

11:14AM PST on Jan 2, 2011

Thank you!!! I am always looking for delicious slow-cooker recipes.

7:31AM PST on Jan 1, 2011

I would love to have this cookbook and some new recipe ideas for my slow cooker (that has a permanent residence on my countertop (why put it away-when it's virtaully always in cooking motion)! Slow cookers are the only way for a busy single mom to cook!!

1:18PM PST on Dec 31, 2010

I love slow cooking so much..

7:10AM PST on Dec 31, 2010

I've been using a slow cooker for decades. It is particularly good for legumes & grains, like brown rice, that take a bit longer & require more attention when cooked on a stove top. I'm thrilled to find interesting & exotic new recipes that are healthy!

8:14PM PST on Dec 8, 2010

I loooooove my slow cooker, and can't wait ti try these recipes out.

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