Venezuelan Reina Pepiada-Style Chickpea Arepa

Cuisine

Venezuelan

Servings

4

Total time

40 min

Prep

20 min

Cook

20 min

Difficulty

hard

Ingredients

• 2 Cup P.A.N. Pre-Cooked White Corn Meal - 2 cups (280 g), About 280 g; Venezuelan-style masarepa for arepas.
• 2.5 Cup Warm water - 2 1/2 cups (600 ml), About 600 ml.
• 1.5 Teaspoon Kosher salt - 1 1/2 teaspoons, Use 1 teaspoon in the arepa dough and 1/2 teaspoon in the filling. Measure by volume because kosher-salt crystal size and weight vary by brand.
• 1 Tablespoon Vegetable oil - 1 tablespoon (15 ml), About 15 ml; for brushing the skillet or griddle.
• 1 Can Canned chickpeas, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 1 Each Avocado - 1 (large), Keep uncut until ready to mix the filling; then halve, pit, and mash.
• 2 Each Limes - 2 (medium), Juiced for the filling.
• 0.25 Cup Fresh cilantro, chopped - 1/4 cup (10 g), About 10 g.
• 0.25 Cup Red onion, finely diced - 1/4 cup (40 g), About 40 g.
• 0.25 Teaspoon Ground black pepper - 1/4 teaspoon (0.5 g), About 0.5 g.

Instructions

1. Prepare filling ingredients

   1. *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.

2. Mix the arepa dough

   2. 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*.

3. Knead and rest the dough

   3. Knead the dough for *1 minute*, then let it *rest for 5 minutes* so the corn meal hydrates fully.

4. Shape the arepas

   4. 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

   5. 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.

6. Finish cooking covered

   6. 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*.

7. Rest the arepas

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

8. Mash the avocado base

   8. 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*.

9. Finish the chickpea avocado filling

   9. 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.

10. Fill and serve

    10. 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*.