Torta of Chickpeas 1 15 oz. can chickpeas, w/liquid 3/8 cup water 1 lb. almonds 2 oz. raisins 4 figs 1 oz. pine nuts ½ cup sugar 1/8 cup rosewater 1 teaspoon cinnamon ½ teaspoon ginger (starch or pike eggs) 2 teaspoon more sugar 1 teaspoon more rosewater pastry for 2 9" pie crusts

Grind the almonds finely, but not to dust. Chop the pine nuts coarsely. Grind the chickpeas in a food processor with the liquid from the can, then grind raisins and figs. Stir these and the sugar, rosewater, extra water, cinnamon, and ginger together to make the filling.  The pie crusts should be rolled out in a circle and each put on a 10"x15" cookie sheet. Crimp up the edge all the way around 1/2" to make a little lip. The divide the filling in half and spread it on top. Cast the extra sugar on top and sprinkle on the teaspoon of rosewater. Bake 30 to 40 minutes in a 375 degree oven until golden brown.