Monday, January 16, 2012

Chickpea Kale and Spinach Tart

The minute I saw this Veg News recipe for a Chickpea Holiday Tart I knew I would be making it. Some
might say I have a crazy obsession with chickpeas. I do! I absolutely love them!

I changed up the original recipe a bit as it called for frozen spinach which I did not have (I used fresh). I also did not have enough fresh spinach so I made up the difference in kale- how can you go wrong with that? Sine I love thyme, I added more than the recipe called for and made some other minor adjustments as well.

I did not have a nine inch pie crust so I decided to use two smaller pie crusts and that worked out great. I kept one for myself and gave one to my parents. Perfect.

This is a very flavorful and festive tart. The lemon really adds a nice brightness to it. Though the ingredient list appears long it is actually quite simple to make.

Chickpea Kale and Spinach Tart

2 6" whole wheat pie crusts
2 tbsp divided + 1/2 tbsp olive oil
1 cup onion, chopped
3/4 cup celery, chopped
5 cloves garlic, minced
1 14 oz can chickpeas, rinsed and drained (1/4 cup reserved)
3/4 cup walnuts + extra for garnish (about 2 tbsp chopped)
2 tbsp fresh lemon juice
2 tsp +1/2 tsp organic tamari
1/2 cup fresh spinach,  roughly chopped
1 cup fresh kale, roughly chopped
4 tbsp dried cranberries
1/4 cup fresh parsley, chopped
2 tbsp fresh thyme, chopped
Salt and pepper to taste

Preheat oven to 400 degrees.

In a saute pan heat 1 tbsp olive oil over medium heat.  Add the onion, celery and garlic, salt and pepper and saute until caramelized. Set aside.

In a food processor put the chickpeas (minus the 1/4 cup), walnuts (minus the extra for garnish), lemon juice and 2 tsp of tamari and lightly pulse until roughly chopped.  Remove half of the chick pea mixture and place into a large bowl. Add to the food processor the caramelized onion, celery and garlic. Blend until smooth and add to the bowl with the rest of the chickpea mixture.  Add the remaining 1/4 cup chickpeas, cranberries, thyme, parsley, salt and pepper (if desired) to the chickpea mixture and stir to incorporate.

In same saute pan that was used for the onion, celery and garlic add 1 tbsp olive oil and heat over medium.  Add the spinach and kale and quickly saute until witled. Add to the chickpea mixture and give a quick stir.

Put 1/2 the mixture into each pie crust.  In a small bowl whisk together the remaining 1/2 tbsp olive oil and 1/2 tsp tamari. Brush on top of the pie and sprinkle with the 2 tbsp chopped walnuts.  Bake for approximately 35 minutes at 400 degrees or until nicely browned and heated through.

Allow to cool slightly before serving.

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