Venezuelan Reina Pepiada-Style Chickpea Arepa

Servings: 4 · Prep: 20 min · Cook: 20 min · Total: 40 min

Ingredients

• 2 cups P.A.N. Pre-Cooked White Corn Meal
• 2 1/2 cups warm water
• 1 1/2 teaspoons Kosher Salt
• 1 tablespoon vegetable oil
• 1 can canned chickpeas
• 1 each large avocado
• 2 each medium limes
• 1/4 cup fresh cilantro
• 1/4 cup red onion
• 1/4 teaspoon ground black pepper

Equipment

Spatula; Measuring cups and spoons; Mixing bowls; Skillet lid; Knife and cutting board; Fork or potato masher; Large skillet or griddle; spatula; measuring cups and spoons; mixing bowls; skillet lid; knife and cutting board; fork or potato masher; large skillet or griddle

Steps

1. Prepare filling ingredients. Rinse and drain the chickpeas, finely dice the red onion, chop the cilantro, and juice the limes; keep the avocado uncut until you are ready to mix the filling.
   • 1 can chickpeas — rinsed and drained
   • 1/4 cup red onion — finely diced
   • 1/4 cup cilantro — chopped
   • 2 Each lime — juiced

   Keep the knife blade angled away from your fingers while dicing the onion, chopping cilantro, and cutting limes.

2. Mix the arepa dough. In a mixing bowl, stir warm water with 1 teaspoon kosher salt. Gradually add P.A.N. Pre-Cooked White Corn Meal and mix until a soft dough forms.
   • 2 1/2 cups water
   • 1 teaspoon Kosher Salt
   • 2 cups cornmeal
3. Knead and rest the dough. Knead the dough for 1 minute, then let it rest for 5 minutes so the corn meal hydrates fully.
4. Shape the arepas. Divide the dough into 4 equal portions and pat into 4-inch rounds, about 3/4 inch thick. Smooth any cracked edges with damp fingers.
5. Griddle the arepas. Heat the skillet or griddle over medium heat and brush with 1 tablespoon vegetable oil. Griddle the arepas for 5 to 6 minutes per side, until golden brown and lightly crisp.
   • 1 tablespoon vegetable oil

   Use a heat-safe spatula when turning the hot arepas on the skillet or griddle.

6. Finish cooking covered. Reduce the heat to medium-low, cover the skillet, and cook the arepas for 5 minutes more, turning once, until they feel firm and sound slightly hollow when tapped.

   Open the skillet lid away from your face to avoid steam burns.

7. Rest the arepas. Transfer the arepas to a cutting board and let them rest for 3 minutes before splitting.

   Let the arepas rest briefly before splitting so the hot interior does not burn your fingers.

8. Mash the avocado base. While the arepas rest, halve and pit the avocado. Mash the avocado with the lime juice, remaining 1/2 teaspoon kosher salt, and black pepper until creamy but still chunky.
   • 1 Each avocado — halved, pitted, and mashed
   • 2 Each lime — juiced
   • 1/2 teaspoon Kosher Salt
   • 1/4 teaspoon Ground Black Pepper

   Use a stable cutting board and keep fingers clear when halving and pitting the avocado.

9. Finish the chickpea avocado filling. Add the chickpeas to the avocado mixture and mash about half of them. Fold in the red onion and cilantro until the filling is creamy and well combined.
   • 1 can chickpeas — rinsed and drained
   • 1/4 cup red onion — finely diced
   • 1/4 cup cilantro — chopped
10. Fill and serve. Split each warm arepa through the side to make a pocket, keeping one edge attached. Spoon in the chickpea avocado filling and serve while the arepas are warm and crisp.

    Cut carefully through the warm arepas and watch for hot steam from the pocket.

https://plumtally.com/recipes/venezuelan-reina-pepiada-style-chickpea-arepa-rowwlru35i0s