Spinach and chickpea tart with Berber spices. Easy spinach and chickpea pastry for the holidays and company with vegan puff pastry. Use spices or blends of your choice. Use lentils for variety. Vegan recipe without soy and without nuts. 


  • 2 Feuilles de p√Ęte feuillet√©e v√©g√©talienne
  • 1 TL Huile d’olive
  • 1 petit oignon rouge , tranch√© finement ou hach√©
  • 5 Girofle-Clous d’ail , finement hach√©
  • 3/4< /span> tsp (0.75 c√†c ) < span class="wprm-recipe-ingredient-name">Cumin Moulu , or 1/2 cc cumin + 1 /2 cc coriander
  • < span class="wprm-recipe-ingredients-units-system wprm- recipe-ingredients-unit-system-1">1 √† 2 c√†c M√©lange d’√©pices berbere , de preference en function de la chaleur du m√©lange. Or use garam masala, shawarma, m√©lange de poudre de chili or simplement des herbes (thyme, origan, < affiliation sans effort>sage)
  • 1/4 √† 1/2 TL Cayenne or Flocons de Piment
  • une bonne dose de poivre noir
  • 15 oz (15 oz ) pois chiches en bo√ģte , or 1.5 cups of cuites< /span>

  • 1/2 tsp (0.5 c√†c ) sel , moins ou plus selon que les pois chiches sont sal√©s
  • 5 to 6 oz Epinards
  • 1 bouquet coriander hach√©, ou utilisez plus d’√©pinards
  • 1/2 cup (< span class="wprm-Recipe-Ingredients-Amount">122 ml ) lait non laitier + 1 Cuill√®re √† Suppe de Farine
  • Preparation

  • Remove the puff pastry sheets from the freezer and cover and leave at room temperature. Roll them up a bit if you like (optically) (they should be ready in about 20-25 minutes. Prepare the filling while you wait). 
  • < li id = "wprm-recipe-19519-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;">

    Heat the oil in a skillet over medium-high heat. When hot, add the onion and garlic and a pinch of salt. Cook until translucent. Add the spices and mix well. Mash the chickpeas with a fork or food processor and add to the pan. Add salt and mix well. Cook for 4 minutes.
  • Add the vegetables and cook for 2 minutes . Taste and adjust the salt and aroma.
  • Mix in the flour add the plant-based milk and the chickpeas. Bring to a boil and thicken for 2-3 minutes. Leave to cool for a few minutes. (This filling can be prepared ahead of time and used in puff pastry, as a sandwich filling, or as a dip for toasted flatbread.)
  • Spread the mixture on one sheet of puff pastry and place the other sheet of pastry on top. Pinch the edges with a fork and use scissors to cut the vent holes. You can also make custom pastry bags.
  • Cook in the oven at 400 degrees F for 20 to 24 minutes for a large piece, 16 to 20 minutes for a smaller one. Let the dough cool for 5 minutes, then cut and serve. 
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