By Dreena Burton Anti-Inflammatory, Diabetes & Blood Sugar Balancing, Digestive-Friendly, Weight Management Omnivore, Plant-based, Vegan, Vegetarian
December 18, 2014
This tart takes center stage at holiday dinners, with its combination of chickpeas, spinach, crunchy walnuts, and savory seasonings.
It’s a family and reader favorite!
1 - 2 tbsp oil or water
1 cup onion, diced
1/2 cup celery, diced
4-5 large garlic cloves, minced
1⁄4 tsp sea salt
1/8 tsp 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
1/2 cup walnuts, toasted
1/2 cup rolled oats
1 - 10 oz pckg frozen chopped spinach, thawed and squeezed to remove excess water (after removing water, about 1 cup)
1/4 cup fresh parsley, chopped
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme added to puree)
1 tsp tamari
1 tbsp walnuts, finely chopped
1Add oil/water, onion, celery, garlic, salt and pepper in a skillet over medium-high heat.
2Cook 9-10 minutes, stirring occasionally, until softened and turning golden.
3In 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).
4Add toasted walnuts and oats, and briefly pulse to lightly break up nuts.
5Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas.
6Transfer mixture to a pie plate, lined with parchment paper or misted with oil to prevent sticking.
7Smooth mixture to evenly distribute in pie plate. Then, brush tamari over top and sprinkle on the walnuts.
8Bake in preheated oven at 400 degrees for 30 minutes, until tart is golden on edges and top.
9Cool 5-10 minutes, then serve with gravy of choice or fresh cranberry sauce.