Recipe Review: Festive Chickpea Tart

This was a dish that was supposed to be served Christmas morning, but it didn’t happen, as there was not enough time. So we opted for quick bake cinnamon rolls, veggie bacon, & fruit salad, & then made this for post-Christmas brunch.

I did a whole lotta nothing this holiday, except for a bit of cooking. I spent most of the day in my new “I Love Paris” jammies, and it was wonderful. I am reveling in not working a retail job this holiday season & avoiding the mall at all costs. I digress, the tart! The recipe is from the wonderful Dreena Burton. I am a big fan of vegan tarts & quiches, as I think they make a great meatless main dish for brunch or gatherings.

FESTIVE CHICKPEA TART

Author: Dreena Burton (shared with permission)

Recipe Type: Main Dish, Holiday

Cuisine: Vegan

Serves: 4-5

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

• A few pinches of 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, see note for nut-free

• 1/3 cup rolled oats optional, see note

• 1 – 10 oz package 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

• 1 tsp tamari

• 2 tbsp walnuts chopped (for topping, no need to toast beforehand)

INSTRUCTIONS

1. Add water, onion, celery, garlic, salt, & pepper to a skillet over medium-high heat. Cook for 9-10 minutes, stirring occasionally until softened & turning golden.

2. In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, & sautéed mixture, & partially puree (not fully like hummus, but leaving some chunkier consistency). Add toasted walnuts and oats, & briefly pulse to lightly break up nuts.

3. Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas.

4. Transfer the mixture to the pie shell, smoothing to evenly distribute. Brush tamari over top. Sprinkle on walnuts.

5. Bake in preheated oven at 400 degrees for 30-35 minutes, until tart is golden on the edges and top.

6. Cool for 5-10 minutes, then serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice.

When I came across this recipe I immediately added it to the must-try file & thought this hearty tart would be perfect for Thanksgiving or Christmas. With a medley of chickpeas, onion, garlic, spinach, walnuts, dried cranberry, tamari, parsley & thyme, the flavor combinations are savory & certainly festive. I also welcomed the absence of tofu, tempeh, or seitan, making this tart wholesome & minimally processed. It was the perfect post-holiday brunch with a small glass of Prosecco. Enjoy!