Chickpea Spinach Pie with Berbere Spice

4.95 from 55 votes

Chickpea Spinach Pie with Berbere Spice

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.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer

Cuisine: fusion, Vegan

Keyword: chickpea pie, spinach pie

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

Variation: Use garam masala, shawarma, baharat or other spices. Add some kite hill almond ricotta + vegan parm to the mixture for variation.

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.

Make ahead: You can make the pie ahead upto the point where the puff pastry has been filled with the chickpea filling and then seal it well, then place in the freezer in a closed container or ziplock for upto a few months. Bake it when needed for delicious crispy pie! You’ll need to bake extra 5 mins or so from frozen

Nutrition is 1 of 9 pieces. Easily made with filo/phyllo sheets as well. The cals/fat will change significantly with phyllo.

Nutrition

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