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From Italian Cooking and Living, February/March 2002

To use dried chickpeas rather than canned, soak them overnight in ample water, drina, and boil until tender.

For the filling

  • three 19-ounce cans chickpeas, drained
  • 6 teaspoons lemon juice
  • 2 teaspoons grated lemon zest
  • 1/3 cup honey
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnnamon

For the dough

  • 3/4 cup sugar
  • 3 eggs, beaten, at room temperature
  • 1 cup whole milk, plus extra if needed
  • 3 cups extra-virgin olive oil
  • 2 teaspoons vanilla extract
  • 5 cups unbleached all-purpose flour, plus extra

Make the filling: Purée the chickpeas in a food processor, transfer to a bowl and stir in the lemon juice and zest, honey, brown sugar, granulated sugar, vanilla, and cinnamon. Set aside.

Make the dough: Combine the sugar, eggs, milk, 3 tablespoons of the olive oil, and vanilla in a bowl. Mound the flour on a counter adn make a well in the center. Add the egg mixture tot eh well and incorporate the flour intot the egg mixture until you obtain a smooth, elastic dough. The dough should be very easy to work with; add more flour if it is sticky or more milk if it is dry. On a floured surface, roll out the dough into a 1/10"-thick circle. Cut into 3"disks with a round cookie cutter and place 1 heaping teaspoon of the filling on each disk. Fold the dough over itself to make half-moons and seal by crimping the edges with a fork. There are the cavazoons.

Heat the remaining olive oil 350°. Deep-fry the cavazoons until golden brown on both sides, turning once, about 2 minutes total. Using a slotted spoon, transfer to a paper towel-lined platter and blot dry. Serve at room temperature, drizzle with warm honey. Serves 24

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