Ingredients: |
Ingredients: 1-2 tbsp water
1 cup onion diced
1/2 cup celery diced
4-5 medium-large garlic cloves minced
1 ⁄4 tsp sea salt
Few pinches freshly ground black pepper
2 cups chickpeas reserve 1/3 cup
2 tbsp freshly squeezed lemon juice
2 tsp tamari
1/2 tsp ground sage
1/4 tsp sea salt
3/4 cup walnuts toasted
1/3 cup rolled oats optional, see note
1 - 10 oz pckg frozen chopped spinach thawed and squeezed to remove excess water (about 1 cup after squeezing)
1/4 cup dried cranberries
1/4 cup fresh parsley chopped
1 tbsp fresh thyme chopped (or 1 tsp dried thyme added to puree)
1 prepared whole-wheat pastry pie crust thawed (see note)
1 tsp tamari
2 tbsp walnuts chopped (for topping, no need to toast beforehand)
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Directions: |
Directions:Add water, onion, celery, garlic, salt and pepper in a skillet over medium-high heat. Cook 9-10 minutes, stirring occasionally, until softened and turning golden. In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus, but leaving some chunkier consistency). Add toasted walnuts and oats, and briefly pulse to lightly break up nuts. Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas. Transfer mixture to pie shell (or lightly oiled pie plate, see note), smoothing to evenly distribute. Brush tamari over top. Sprinkle on walnuts. Bake in preheated oven at 400 degrees for 30-35 minutes, until tart is golden on edges and top. Cool 5-10 minutes, then serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice. Serves 4-5. |
This recipe for Festive Chickpea Tart is from