Chickpea Mushroom Flan Recipes

MUSHROOM CHICKPEA HAZELNUT TART

Steps:

• Preheat oven to 425 degrees Fahrenheit. Partially cook pie crust in 9-inch pie dish for 10 minutes, until lightly golden brown around edges.
• Heat olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, sage and rosemary. Cook, stirring often, until the mushrooms have cooked down considerably and begin to brown. Transfer to a bowl and season with salt and pepper. Fold in the nutritional yeast and parsley.
• Toast the hazelnuts in a dry skillet over medium heat for 2 minutes, stirring frequently. Transfer directly into a food processor and pulse until coarsely chopped. Transfer to bowl with mushroom mixture. Add the chickpeas to the food processor and pulse until coarsely chopped and add to the mushroom mixture. Add the orange juice, orange zest, vegetable broth, dates, kale and corn meal to the bowl and fold everything together until thoroughly combined.
• Transfer mixture to the prepared pie crust and smooth into an even layer. Sprinkle the red pepper over the tart and drizzle with olive oil. Bake for 25 minutes, until vegetables are slightly soft. Allow to cool slightly before serving.

CHICKPEA & MUSHROOM FLAN

Steps:

• Make pastry by sifting flour and rubbing in the first measure of butter.
• Add the water and knead until smooth. Roll out and line an 8" flan dish. Prick base and bake at 200 degrees C for 15 minutes.
• Make filling by melting the second measure of butter and the oil and frying the onion and garlic for about 10 minutes until soft but not browned. Add the mushrooms and cook for a further 3 - 4 minutes. Stir in the chick peas, parsley, salt and pepper.
• Put into hot flan case.
• Beat together the egg and milk and pour into flan case.
• Scatter cheese over the top and bake 40 - 50 minutes until set and golden brown.