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Chickpea Spinach Pie with Berbere Spice. Easy Chickpea Spinach Pastry for holidays and company with vegan puff pastry. Use spices or blends of choice. Use lentils for variation. Vegan Soy-free Nut-free Recipe. Jump to Recipe
I told you I was going through a Berbere and Cajun obsession at the moment. So here goes another one. This ridiculously tasty pie is a breeze to put together. Use up those canned or cooked chickpeas or lentils, cook them up with the spices, onion and spinach. Fill up a thawed puff pastry sheets (many are accidentally vegan), seal and bake!
The idea for this came about when I was thinking about making something like a Spanakopita but simpler. Chickpeas are a easy filling if you already have some cooked. Loads of onion, spinach and spices and the crisp puff pastry make this pie very pleasing for the crowd. You can make one whole pie or small hand pies. Always a hit! Use any spices of choice or use the spice blends from my book (baharat, shawarma, garam masala etc). Or use just herbs, a combination of thyme, sage and oregano + nooch. Add some tofu or almond ricotta for variation.
Easy Holiday Appetizer or Side to impress. The chickpea spinach filling is also great in sandwiches or as a dip!
You can use this filling with filo as well. Brush each sheet with oil and place atleast 4 to 5 sheets, then add the filling and fold the sheets over.
More savory options for the holidays
- Chickpea Shepherds Pie
- Veggie Lasagna
- Whole Roasted Cauliflower
- Lentil Quinoa “Meatloaf”
- Spiced Vegetable Pot Pie
Cook the chickpeas with the spices or herbs, then fold in the greens. Add some non dairy milk + flour to add a a bit of sauce. Cool and spread over a pastry sheet.
Its been a tough and heartbreaking week in many ways. Here are some things we can do. Donate blood locally, so the supply can make its way to Vegas. Help People in Puerto Rico and animals. Have conversations about actions. Reach out to friends and family. It is hard to express the emotions in words, but know that many people around are hurting.
Chickpea Spinach Pie with Berbere Spice
Ingredients
- 2 vegan puff pastry sheets
- 1 tsp olive oil
- 1 small red onion, , thinly sliced or chopped
- 5 cloves of garlic, , finely chopped
- 3/4 tsp ground cumin , , or 1/2 tsp cumin + 1/2 tsp coriander
- 1 to 2 tsp berbere spice blend, , to preference based on heat of the blend. Or use garam masala, shawarma, chili powder blend or just herbs (thyme, oregano, sage)
- 1/4 to 1/2 tsp cayenne or pepper flakes
- a good dash of black pepper
- 15 oz can chickpeas, , or 1.5 cups cooked
- 1/2 tsp salt, , less or more depending on if the chickpeas are salted
- 5 to 6 oz spinach
- 1 bunch of cilantro, chopped, or use more spinach
- 1/2 cup non dairy milk, + 1 tbsp flour
Instructions
- Remove the Puff pastry sheets from the freezer and cover and let them rest at room temperature. Roll them out a bit if you like (optikonal) (they should be ready in about 20 to 25 minutes to use. Prep and make the filling in the meanwhile).
- Heat oil in a skillet over medium heat. When hot add onion and garlic and a pinch of salt. Cook until translucent. Add spices and mix well. Mash the chickpeas using a fork or a food processor and add to the skillet. Add salt and mix well. Cook for 4 minutes.
- Add the greens and mix in. Cook for 2 minutes. Taste and adjust salt and flavor.
- Mix the flour into the non dairy milk and add to the chickpeas. Cook for 2-3 minutes to bring to a boil and thicken. Let it cool for a few minutes. (This filling can be made ahead and used in the puff pastry, as a sandwich filling, or a dip with toasted pita. )
- Spread the mixture on one puff pastry and place the other pastry sheet on top. Crimp the edges with a fork and use scissors to cut vents in. You can also make individual pastry pockets.
- Bake at 400 degrees F for 20 to 24 mins for one large piece, 16 to 20 minutes for smaller. Let the pastry cool for 5 minutes, then slice and serve. Store on the counter for upto 3 hours, refrigerate for upto 3 days, freeze for months. Reheat in the oven when needed(5 mins from fridge and 10 mins from freezer) . See notes below for make head.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this delicious and easy recipe many times. It comes together very easily and is so tasty. Definitely worth adding to your weekly menu!
Thanks for taking the time to comment!
This was so good! I made it last night and I added some of the Kite Hill Ricotta. I baked 3 and froze 3. I have some travel coming up and this will be a perfect on the road meal. I’m actually surprised I was able to make that many because I couldn’t stop eating the filling. The Berbere spice is amazing!
glad you enjoyed!
Loved this recipe. Very straightforward to make, not many ingredients and minimal chopping. I made it with garam masala and had some of the filling on its own. It was really tasty.
I made individual pies with the rest and have frozen them unbaked as recommended by Richa in another comment. Looking forward to having them another day! Thanks for all the inventive and tasty recipes. I really admire your creativity!
yay! thank you!
Been wanting to make this recipe for years and finally did for our vegetarian son, daughter-in-law and their baby boy. Everyone loved them. My phyllo split apart when I unwrapped it so I made hand pies instead of one large pie. Will definately make again!
yay!
This was a hit for vegans and non-vegans at Thanksgiving. My substitutions were cooked lentils instead of chickpeas and I added lemon to the mixture. I’m making it again tonight to bring to a get together and my daughter asked me make 2, one for home and one to take.
I’m so glad to hear! Thank you for the kind comment, Neha.
I made this today! Never used puff pastry before…this is a wonderful recipe. I can see how it can be used with various different ingredients add ins to change it up… sun dried tomatoes…mushrooms etc.
It was delicious as are ALL of your recipes I have tried. Thank you so much for sharing it. It is definitely a keeper.
whatever you’re in the mood for! thanks
For step 4 in the method…what amount of flour should be added to the chickpea mixture?
1 tbsp
Made this a handful of time as a pie for the holidays. I can swap out the flour for cornstarch and use a gf crust to get everyone’s dietary covered and it’s SO. DARN. GOOD. Like too good because I want the leftovers but there isn’t much haha. Thank you for this recipe!
Awesome!
Love this recipe! I have made it several times now and everyone loves it. Once I made it using crescent roll dough because I couldn’t find puff pastry and I wrapped them up in little individual samosas. They were fantastic. I have been using garam masala spice because I can’t find berbere spice where I live. Thank you for all your great recipes!
so cute, thanks Brooke
This is such a wonderful recipe. I have made it countless times and everyone loves it, so delicious and easy – thank you! Xx
Awesome! Please do add a rating when you make again!