Festive Chickpea Tart
If faux turkeys aren’t your thing, try this savory tart made with chickpeas, walnuts, spinach, cranberries, and thyme.
By Dreena Burton
Serves 4 to 5
What You Need:
- 1 tablespoon olive oil
- 1 cup onion, diced
- 3/4 cup celery, diced
- 5 cloves garlic, 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 whole-wheat pie shell, thawed
- 1/2 tablespoon olive oil
- 1 teaspoon tamari
- 2 tablespoons walnuts, chopped (garnish)
- 1 tablespoon fresh parsley, chopped (garnish)
What You Do:
- 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 soften and begin to 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 purée). Remove half of chopped mixture from food processor and transfer to a large bowl.
- Transfer sautéed onions to the remaining mixture in food processor. Purée until smooth, scraping down sides of bowl as needed.
- Transfer purée 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 35 to 40 minutes until lightly browned. Garnish with parsley, cut in wedges, and serve with cranberry sauce.
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Posted: Nov 19 2009 10:00AM By Suzanne
I'd love to see a photo of this before The Big Day. Can anyone post one?
Posted: Nov 19 2009 10:16AM By Joelle
I think this is the same one: http://www.seriouseats.com/recipes/2008/11/dreenas-festive-chickpea-tart-recipes.html and there's a beautiful picture of it!
Posted: Nov 19 2009 15:13PM By Amanda
Does anyone know of a good substitution for the walnuts (due to an allergy)? Because of the quantity of walnuts required for this recipe, I'm not sure that they can simply be omitted. Thanks...
Posted: Nov 19 2009 16:00PM By Vaughn
Hey, Amanda, I was thinking ground hazelnuts would be a good switch in place of walnuts. If you are allergic to all nuts, I wonder how roasted and ground chick peas would do in it? I've had some baklava before with those in the middle and it was sorta "nutty" tasting. Give you a nut texture too ;)
Posted: Nov 19 2009 18:17PM By Tina
You could also use either pumpkin seeds or sunflower seeds.
Posted: Nov 22 2009 13:30PM By cami
Maybe roasted chickpea's with hemp seeds? or a combo of seeds including hemp (they have a great nutty flavor)
Posted: Nov 23 2009 17:22PM By Bill
Made this tonight. Pretty sure I followed the directions, except I used dried thyme and about half and half walnuts and pecans, since I was short on walnuts. I doubled the recipe since I had to buy two frozen crusts together. It was... good... I guess. The texture was a little weird; it was sort of like really runny pate. Maybe it needed to cook longer, although I let it go for the full 40 minutes. I've nicknamed it "Thanksgiving in a Bucket" in the spirit of Monty Python. P.S. - It appears to have "set up" while we were eating and I was typing this, as it's no longer a semi-liquid. It'll be interesting to try it as leftovers tomorrow. I've uploaded a couple pictures to my web site, but this silly blog won't let me include a url in my post...
Posted: Dec 01 2009 10:18AM By Jan
I thought that this was very tasty and a great addition to thanksgiving. It kind of tasted like stuffing too! What this recipe fails to point out is that the frozen spinach should be defrosted and then all moisture squeezed out of it so that it is quite dry. Not doing this step would result in a watery, wet texture-which is what sounds like what happened to Bill.
Posted: Dec 25 2009 04:37AM By Victoria
We love this. I gave it a test run a week or so before Thanksgiving, and really enjoyed it for dinner, but even more so the next day as leftovers for lunch! Making this again for Christmas dinner, but made it early this morning, so that it can rest all day and the wonderful flavors can do their thing. Will heat it up a bit just before serving with whole cranberry relish. My only changes to the recipe were to add about 1 1/2 tsp dried sage, and probably double the cranberries. Also, I did thaw and squeeze the moisture out before adding the spinach. I added the spinach to the food processor so that it was part of the pureed portion. Thanks Dreena for another fabulous recipe! Merry Christmas Everyone!
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