Dreena's Festive Chickpea Tart

Dreena's Festive Chickpea Tart
  • Yield:4-5
This recipe appears in:
Menu: Vegan Thanksgiving

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 3/4 cup diced celery
  • 5 medium-large garlic cloves, minced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 14-ounce can of chickpeas, rinsed and drained (reserve 1/4 cup)
  • 3/4 cup walnuts
  • 2 tablespoon lemon juice
  • 2 teaspoon tamari
  • 1/4 teaspoon sea salt
  • 1 1/4 cups frozen chopped spinach
  • 3 tablespoons dried cranberries
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 9-inch prepared whole-wheat pie shell thawed
  • 1/2 tablespoon olive oil
  • 1 teaspoon tamari
  • 1/2 teaspoon fresh thyme, chopped (for topping)
  • 2 tablespoons lightly crushed walnuts (for topping)

Directions

  1. 1.

    Add oil, onion, celery, garlic, salt and pepper in a skillet over medium heat. Cook for 7-9 minutes until onions soften.

  2. 2.

    In a food processor, add chickpeas (except reserved 1/4 cup), walnuts, lemon juice, tamari, and salt, and pulse to lightly chop (not puree). Remove about 1/2 of the mixture from food processor and set aside.

  3. 3.

    Add sautéed mixture, lemon juice, tamari, and sea salt to processor with other half of chickpea/walnut mixture and puree until smooth.

  4. 4.

    Transfer puree to a large bowl and stir in spinach, cranberries, thyme, reserved chopped chickpea/walnut mixture, and reserved whole ¼ cup of chickpeas.

  5. 5.

    Transfer mixture to pie shell, smoothing to evenly distribute. Combine oil and tamari, and brush or spread over top of filling. Sprinkle on fresh thyme and walnuts.

  6. 6.

    Bake in preheated oven at 400 degrees for 33-38 minutes, until tart is lightly browned on edges and top.

  7. 7.

    Serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice.

  8. 8.

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