Vegan Chickpea And Walnut Tart Recipe

About this recipe

This hearty vegan tart combines chickpeas, walnuts, and fresh herbs for a satisfying dinner option. Packed with flavor and nutrients, it's perfect for those seeking a wholesome plant-based meal.

Ingredients

• 395G D'Aucy Chopped Spinach
• 50G Picard Chopped Flat Parsley
• - Thyme Bunched Herb
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 Kg Dried Cranberries, 1Kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 125 g Roasted Pumpkin Seeds - Indian Snacks 125 Gm (4.40 Oz)
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 50G Pepper Black Ground BWFO
• 400G Whole Chickpeas In Water
• - Sunita Lemon Juice Organic
• 150 Ml Clearspring Organic Tamari Soya Sauce, 150Ml

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 cup of diced onion, 1 cup of diced red bell pepper, 5 minced garlic cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the onions are softened and lightly caramelized. Remove from heat and set aside.
3. 3. In a food processor, combine 1 cup of chickpeas (reserving 1/4 cup), 2 tablespoons of lemon juice, and 2 teaspoons of tamari. Pulse until the mixture is lightly chopped but not pureed. Transfer half of this mixture to a large mixing bowl.
4. 4. Add the sautéed onion mixture to the remaining mixture in the food processor. Blend until smooth, scraping down the sides as needed. Transfer this puree to the mixing bowl with the chopped chickpea mixture.
5. 5. Stir in 1 1/4 cups of chopped spinach, 1/4 cup of dried cranberries, 1/4 cup of chopped fresh parsley, 1 tablespoon of chopped fresh thyme, and the reserved 1/4 cup of chickpeas. Mix until well combined.
6. 6. Transfer the mixture into a prepared pie shell, spreading it evenly. In a small bowl, mix 1 tablespoon of olive oil with 1 teaspoon of tamari. Brush this mixture over the top of the tart and the edges of the crust. Sprinkle with additional chopped pumpkin seeds.
7. 7. Bake the tart in the preheated oven for 33 to 38 minutes, or until the top is lightly browned. Remove from the oven and let cool slightly.
8. 8. Garnish with additional fresh parsley, slice into wedges, and serve warm with a side of cranberry sauce.