Chickpea Crowns
Makes 24 crowns.

Click here for a printable version of the recipe.

Hail the conquering party ruler, the party king or queen who adds these chickpea creations as adornments, thus proving their ruling capabilities. I wouldn’t actually wear them on my head, naturally. They are crowns, though, due to their pointy, gem-like (with a little imagination) shapes.

2 tablespoons olive oil
1 small yellow onion, diced
4 ounces white mushrooms, sliced
One 16-ounce can chickpeas, rinsed and drained
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1-1/2 teaspoons chopped fresh parsley
One 17-ounce package puff pastry, thawed

1. Preheat the oven to 400°F.

2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring regularly, for 4 to 5 minutes, until golden. Reduce the heat to medium, add the mushrooms, and cook for 4 to 5 minutes, stirring.

3. Add the chickpeas, pepper, salt, and parsley. Cook for 4 to 5 minutes more, stirring regularly. Using a large spoon, transfer the mixture to a food processor. Pulse 5 or 6 times, until the mixture is blended but still a bit chunky.

4. Spread the sheets of puff pastry out (no need to roll), and cut into 2-1/2-inch squares (you should have 24). Put 1 tablespoon of the chickpea filling onto each square. Pull up the squares’ corners so they meet, making a small pyramid. Pinch them together.

5. Place the crowns on a baking sheet and bake for 15 to 20 minutes. They should be crisp on the outside, and will probably open a bit at the top (this is okay). Serve on a large platter.

A DRINK PAIRING: Keep the royal feeling flowing with a Princess. Fill a Collins glass three-quarters full with ice cubes. Add 1-1/2 ounces limoncello and fill to about 1/2-inch from the top with chilled club soda. Add 5 or 6 fresh raspberries, and stir well.