MOLDOVAN CHICKPEA PUDDING

Moldovan Chickpea Pudding image

This dish was described to me by a user at RecipeZaar, and after much thorough searching and being unable to find anything resembling it, I decided to go ahead and make it on my own. She said, "My grandmother, from near Kishinev (now Moldova), occasionally made a sweet mashed garbanzo dish when I was very young... It was mildly sweet and could have had a small amount of cinnamon. The texture was like refried beans. There were no eggs, and it wasn't a dessert. It could actually have been for breakfast." The below is how I made it, and it's absolutely delicious! I've tried it both cold and warm, and it's excellent both ways. It would make a great breakfast, or a nice snack. Give it a try!

Provided by Julesong

Time 5m

Yield 1 cup pudding, 1 serving(s)

Number Of Ingredients 4

Ingredients

1 cup precooked chickpeas (cold or warm, your choice) or 1 cup garbanzo beans (cold or warm, your choice)
1 tablespoon honey
2 tablespoons plain yogurt or 2 tablespoons sour cream
1/4 teaspoon cinnamon (I used Ceylon cinnamon, from Penzey's, which is less sharp than "regular" cinnamon)

Steps:

Place all ingredients in a food processor and whir until preferred texture is achieved, occasionally scraping down the sides.
Eat and enjoy!
Note: the texture I was able to get it to was still slightly chunky, unlike very smooth refried beans. Perhaps it was from using cold garbanzos from the fridge, or perhaps I simply could have processed it longer. In any case, I enjoyed it at the texture which was not completely smooth. Using a food mill would probably enable a smoother texture.
Note #2: one person who has made and enjoyed it pointed out that it would be good as a dipper for fruits, or on bagels. Great idea! :).

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