Dreena's Festive Chickpea Tart

Dreena's Festive Chickpea Tart

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About This Recipe

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)

Procedures

  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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