For the thinnest, most even slices, rely on a mandoline to cut the layered vegetables in this tian. Spungen recommends a cut-resistant glove to use with your mandoline; they’re simple and safe, and they enable you to slice with confidence.
Tian can be assembled through step 2, covered, and stored in refrigerator up to 1 day ahead.
Use best-quality chickpeas (and their liquid) for this recipe.
I have made this recipe twice. First time I thought it was excellent. The second time I thought it was a bit dry. Could have been because I cooked it 10 min longer because the veggies were not soft enough. Otherwise, the flavour is excellent. Next time I would add a bit more liquid (perhaps from the chickpeas) so it isn't as dry. Easily feeds 6 to 8 people as a side.
It really is a beautiful dish and looks intimidating to make but so easy! I added a beet to the chickpea purée and it was fantastic! A big hit to the Thanksgiving day menu, definitely a keeper!
No one in my family likes beets, am wondering about good substitutes...the colors are so pretty though, so am thinking purple potatoes? any other suggestions?
Received a lot of compliments on beauty of the dish. Needs some ammendment with extra herbs and spices; a bit bland as is. Also took about 20 minutes longer in my oven at 375, and 1/8" slices.
I have not had luck using a mandoline to slice sweet potatoes. The sweet potato got stuck on the blade, and I cut myself trying to dislodge it (though I didn't have a nifty pair of cut-resistant gloves, whatever those are).