Festive Chickpea Tart Recipes

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MUSHROOM CHICKPEA HAZELNUT TART



Mushroom Chickpea Hazelnut Tart image

Savory pies and tarts are go-to dishes at Thanksgiving. They can be made well in advance and they make a great main course for guests who are not eating turkey. We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series. We liked that it was easy (she suggests a pre-made crust) and the hazelnuts make it a great option for the winter holidays as well. "These flavors are rustic, filling, cozy and festive," Ms. Patalsky wrote. "I adore pot pies and tarts for main dish entrees. You can easily slice them like pies and serve to guests in an elegant way."

Provided by Tara Parker-Pope

Categories     main course

Time 1h5m

Yield 8 slices

Number Of Ingredients 19

1 premade vegan pie crust
1 tablespoon extra virgin olive oil
3 cups mixed mushrooms, chopped
1/2 cup white onion, chopped
3 leaves fresh sage, finely chopped
1/4 teaspoon fresh rosemary, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup nutritional yeast
1/2 cup fresh flat-leaf parsley, finely chopped
2/3 cup hazelnuts, raw
16 oz canned chickpeas, drained and rinsed
1/4 cup fresh orange juice
1/4 teaspoon orange zest
2/3 cup vegetable broth
2 medjool dates, pitted and diced
1 cup kale, finely chopped, loosely packed
1/3 cup fine corn meal
1/2 cup red bell pepper, diced

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.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 322 milligrams, Sugar 10 grams

FESTIVE CHICKPEA TART



Festive Chickpea Tart image

This was in Veg News a few years ago. It kind of tastes like Thanksgiving, but in pie form. It's vegan. It's delicous.

Provided by fay hutch

Categories     Savory Pies

Time 1h18m

Yield 4-5 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 cup onion, diced
3/4 cup celery, diced
5 garlic cloves, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 (14 ounce) can chickpeas, rinsed (reserving 1/4 cup)
3/4 cup walnuts
2 tablespoons fresh lemon juice
2 teaspoons tamari
1 1/4 cups frozen chopped spinach
3 1/2 tablespoons dried cranberries
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 (9 inch) prepared vegan whole-wheat pie shells, thawed
1/2 tablespoon olive oil
1 teaspoon tamari
2 tablespoons walnuts, chopped (garnish)
1 tablespoon fresh parsley, chopped (garnish)

Steps:

  • Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions begin to soften and caramelize. Set aside.
  • In a food processor, add chickpeas (except reserved 1/4 cup), walnuts, lemon juice, and tamari, and pulse to lightly chop (do not puree). Remove half of chopped mixture from food processor and transfer to a large bowl.
  • Transfer sauted onions to the remaining mixture in food processor. Puree until smooth, scraping down sides of bowl as needed.
  • Transfer puree to bowl with lightly chopped chickpea and walnut mixture. Add spinach, cranberries, parsley, thyme, and 1/4 cup of reserved chickpeas. Stir to combine and transfer to prepared pie shell, spreading evenly.
  • Combine oil and tamari, and brush on top of pie and crust. Sprinkle with walnuts. Bake for 33 to 38 minutes until lightly browned. Garnish with parsley, cut in wedges, and serve with cranberry sauce.

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