Last night I made Dreena Burton’s absolutely scrumptious Festive Chickpea Tart. I don’t have a photo to share with you all of this yummy-licious pie, but you can find one right here. This pie would be pretty much perfect to bring to a Thanksgiving dinner — and it’s relatively cheap and easy to make, so you don’t need to spend your month’s savings on a Field Roast to impress your non-vegan friends this year (although the Field Roast is pretty darn irresistable, I must admit). Okay, I’m a little loopy from lack of sleep, so let’s skip ahead to the recipes.
Festive Chickpea Tart
adapted from Dreena Burton’s Festive Chickpea Tart
- 1 tbsp. olive oil
- 1 cup diced onion
- 3/4 cup diced carrots
- 5 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 1/4 cups + 1/4 cup cooked chickpeas (separated)
- 3/4 cup walnuts
- 2 tbsp. lemon juice
- 2 tsp. tamari or Bragg Liquid Aminos
- 1 1/4 cups frozen peas, defrosted
- 3 1/2 tbsp. dried cranberries
- 1/4 cup fresh parsley, chopped (optional)
- 1 tbsp. fresh thyme, chopped (or 1 tsp. dried thyme)
- 1 prepared 9″ whole wheat pie crust (recipe follows)
- 1/2 tbsp. olive oil
- 1 tsp. tamari or Bragg Liquid Aminos
- 2 tbsp. walnuts, chopped
- Prepare pie crust and set aside (recipe below).
- Preheat oven to 400 degrees.
- Heat olive oil, onions, carrots, garlic, salt and pepper in a skillet over medium heat for about 10 minutes, until the onions soften. Set aside.
- Add 1 1/4 cups cooked chickpeas (reserving 1/4 cup), walnuts, lemon juice, tamari or Bragg’s, and salt to the bowl of a food processor. Pulse several times to chop everything up, but do not purée it. Transfer 1/2 of the mixture to a large bowl and set aside.
- Transfer sautéed onion mixture to food processor and purée until smooth, scraping down the sides of the bowl several times if needed.
- Transfer puréed mixture to the bowl with the lightly chopped mixture. Add the remaining chickpeas, frozen peas, dried cranberries and thyme, and mix everything together.
- Transfer chickpea mixture to prepared pie crust. Combine olive oil and tamari or Bragg’s and drizzle over filling. Sprinkle chopped walnuts on top. Bake for 35 to 40 minutes.
- Serve with cranberry sauce or a drizzle of olive oil and balsamic vinegar.
Beyond Easy Whole Wheat Pie (or Tart) Crust
I’m always intimidated by pies because of the crust, but this pie crust (adapted from Living Food Junkie) is nothing to fear! And what perfect timing to discover it — think of all of the pies I can make this season. Pumpkin, apple, sweet potato, pecan…
- 1 1/3 cups whole wheat pastry flour
- 1/3 cup olive oil
- 1/2 tsp. salt
- 2 tbsp. cold water
Preheat oven to 400. Combine flour, olive oil and salt in a medium bowl. Add cold water and use your hands to form a ball of dough. Spread the dough evenly onto a 9″ glass pie dish. Bake for 10 minutes. Let cool while you prepare the filling. This can be used for sweet or savory pies.
Happy VeganMoFo Hump Day!