If you don’t eat dairy and would like to have some “quiche,” then this is the recipe to make. It’s a savory tart with a wonderful combination of chickpeas, crunchy nuts, spinach, and seasonings nestled together with a hint of sweetness from the dried cranberries. This dish is certainly elegant enough to serve for holiday gatherings (Thanksgiving would be a great time to serve for your vegetarian guests), but it's easy enough to make for a family dinner any time of the year.
1 Tbsp olive oil
1 cup onion, diced
1/2 cup celery, diced
4-5 medium-large garlic cloves, minced
1⁄4 tsp sea salt
Few pinches 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 or pecans (I prefer these but go with what you like) or even almonds, toasted
1/3 cup rolled oats (Optional: while lending some structure to the tart, can easily be omitted but I left it in)
1 - 10 oz package frozen chopped spinach, thawed and squeezed to remove excess water (about 1 cup after squeezing)
I used fresh spinach and steamed it and then squeezed to remove excess water.
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.
It can be made without the pastry crust just don’t over bake it for it will tend to dry out without a crust
1/2 Tbsp olive oil
1 tsp tamari
2 Tbsp nuts of your choice, chopped (for topping, no need to toast beforehand)
- Add oil, onion, celery, garlic, salt and pepper in a skillet over medium-high heat. Cook 9-10 minutes, stirring occasionally, until softened and turning golden.
- In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus, but leaving some chunkier consistency).
- Add toasted nuts and oats, and briefly pulse to lightly break up nuts.
- Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas.
- Transfer mixture to pie shell (or lightly oiled pie plate, see note), smoothing to evenly distribute.
- Combine oil and tamari, and brush over top. Sprinkle on nuts. Bake in preheated oven at 400 degrees for 30-35 minutes, until tart is golden on edges and top.
- Cool 5-10 minutes
- Serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice.
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