Stuffed dates may be great for a kiddush finger food, but they’re equally great as an appetizer or side dish.
Yields 12 dates
2 Tbsp olive oil, divided
1 shallot, finely diced
1 clove garlic, crushed
1/4 tsp salt
C tsp coarsely ground black pepper
1/2 cup prepared chickpeas, finely chopped
1/4 cup seasoned breadcrumbs
1/4 cup nondairy milk
3 oz (85 g) pastrami, finely diced
12 Medjool dates
1 tsp parsley flakes
techinah, for drizzling
Preheat oven to 375°F (190°C). Line a 9x13-inch baking pan with parchment paper.
Heat 1 Tbsp olive oil in a small skillet over medium heat. Add shallot and garlic. Season with salt and pepper. Sauté for 2–3 minutes, until softened and translucent.
Add chickpeas and breadcrumbs to the pan; stir for 1 minute. Add the nondairy milk and stir until the mixture comes together. Stir in the diced pastrami. Remove from heat.
Slice each date in half lengthwise and remove and discard the pit. (Don’t cut all the way through.) Place 1 Tbsp stuffing in the center of each date. Close the dates and set the stuffed dates into the prepared baking dish.
Sprinkle with parsley flakes and brush with the remaining olive oil. Bake for 15 minutes.
