This minty tart is ideal for an Easter weekend meal in the garden (as it’s the only place we can get out to under lockdown this weekend) it is vegan and gluten free which is perfect for a sunny lunchtime.
I’ve started much of my weekend cooking with chickpeas and have soaked dried chickpeas and cooked them until ready to eat.
Chop a white onion and add it to a warm frying pan with oil and chopped garlic. Allow the onion to cook a little so the onion becomes translucent before adding chickpeas and edamame beans.
At this point add stock. I’m using stock ubes from Kallo as they have great vegan and gluten-free stock cubes. I only use a small amount of water so the mix is quite sticky.
Turn the heat down and allow the chickpeas and beans to simmer for 20 minutes adding some chopped mint before the end so it wilts down and continue to cook until there is no liquid left in the pie filling.
One of the greatest coeliac cheats I have found is the the JusRol Gluten Free Puff Pastry as it is also vegan and dairy free. I’m using this for the base of the tart. Roll it out to the size of the tart tin and prick the base with a fork. Add the pie filling to the tart and bake for approximately 45 minutes to ensure an even bake.
I hope you love this fresh spring recipe which is packed with protein from the chickpeas and beans.