November 14, 2012
Festive Chickpea Tart
Serves 6 to 8
1 tablespoon olive oil
1 cup diced onion
3/4 cup diced celery
5 medium to large garlic cloves, minced
1/2 teaspoon sea salt, divided
Freshly ground black pepper to taste
2 cups cooked chickpeas (or drained and rinsed chickpeas from 2 14-ounce cans), divided
2 tablespoons fresh lemon juice
2 teaspoons tamari
1/2 teaspoon ground sage
3/4 cup walnuts, toasted
1/3 cup rolled oats
1 10-ounce package frozen chopped spinach, thawed, water squeezed out
1/4 cup dried cranberries
1/4 cup fresh parsley, chopped
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 prepared pastry pie shell (bottom crust only), thawed*
1/2 tablespoon olive oil
1 teaspoon tamari
2 tablespoons chopped walnuts
Cranberry sauce or an oil and balsamic vinegar slurry or vegetarian gravy (for serving)
Preheat the oven to 400 F (205 C).
Combine the oil, onion, celery, garlic, 1/4 teaspoon of salt, and pepper in a skillet over medium-high heat. Cook for 9 to 10 minutes, stirring occasionally until softened and turning golden.
In a food processor, combine 1 2/3 cups of the chickpeas (reserve the rest), lemon juice, tamari, sage, the remaining 1/4 teaspoon of salt, and the sauteed mixture, and partially puree (leaving some chunkier consistency). Add the toasted walnuts and oats and pulse briefly to lightly break up the nuts. Transfer to a bowl, and stir in the spinach, cranberries, parsley, thyme, and reserved chickpeas.
Transfer the filling mixture to the pie shell (or a lightly oiled pie plate), smoothing to distribute evenly. Combine the oil and tamari, and brush over the top. Sprinkle the tart with the walnuts. Bake for 30 to 35 minutes, until the tart is golden on the edges and top.
Let cool for 5 to 10 minutes, then serve with your sauce of choice.
Recipe from "Let Them Eat Vegan" by Dreena Burton.
All figures are per serving (assumes 8 servings).
Fat: 23 g
Carbs: 39 g
Fiber: 5 g
Protein: 8 g
Sodium: 763 mg