Crispy Casabe Turnovers with Chickpea Pabellon, Sweet Plantain, and White Cheese

Instructions

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   1. Preheat the oven to 400°F / 200°C and line a baking tray with parchment paper or lightly grease it with a little of the vegetable oil.

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   2. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the white onion, Venezuelan sweet pepper, red bell pepper, and garlic. Sauté for 5 to 6 minutes until fragrant and softened.

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   3. Stir in the ground cumin, tomato paste, salt, black pepper, and grated panela. Cook for 1 minute so the tomato and spices blend well.

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   4. Add the cooked chickpeas and the vegetable broth or water. Cook for 6 to 8 minutes, lightly mashing some of the chickpeas with a spoon for a richer texture while leaving some whole for body.

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   5. Add the fresh cilantro, mix well, and cook 1 minute more. Remove from the heat and let the filling cool for 10 minutes so it is easier to handle.

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   6. While the filling cools, heat the remaining tablespoon of vegetable oil in another skillet over medium heat. Add the diced ripe plantain and cook for 4 to 5 minutes, stirring gently, until golden and caramelized on the edges. Set aside.

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   7. Place the warm water in a wide plate. Dip each casabe sheet in the warm water for 8 to 12 seconds to soften it without breaking it apart. Place it on a clean board.

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   8. Spread a portion of the chickpea filling over one half of each casabe sheet, then top with some caramelized ripe plantain and semi-hard white cheese. Leave a border so you can seal it.

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   9. Fold each sheet into a half-moon turnover and press the edges with your fingers to seal. If any piece starts to dry out, lightly moisten the edges with a bit more warm water.

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    10. Place the turnovers on the prepared tray and bake for 12 to 15 minutes at 400°F / 200°C, flipping halfway through, until crispy and lightly golden.

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    11. Remove from the oven, let rest for 3 minutes so the cheese can settle, and serve hot.

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    12. If desired, taste and adjust with an extra pinch of salt or black pepper just before serving.