Since one of these friends is gluten-free, there's always a fun adventure figuring out what we can all eat. While talking about our celebratory dinner, Shana remembered this delicious chickpea flour tart that we first had at our vegan potluck. It's gluten-free and soy-free and sounds like something that should not be good. But it really is amazing. Since the first time we had it, I've deviated from the recipe a bit, but also decided that we needed something else to eat with the tart. The recipe below was born (and devoured).
Somewhere between a quiche and a custard, this tart and the veggies were just the celebration we needed. Well, this and the baked apples I made for dessert, but that's another post.
Chickpea Tart with Roasted Vegetables
Tart recipe modeled after "Curried Chickpea Tart" in The Voluptuous Vegan.
Tart Ingredients
1 large onion, chopped
2 cloves garlic, minced or pressed
3 T. canola oil
4 1/2 c. water
1 1/2 c. chickpea flour
2 tsp. kosher salt
Roasted Vegetables Ingredients
1 large head of broccoli, in florets
1/2 head large cauliflower, in florets
3 c. butternut squash, cubed
oil for roasting, to taste
1/2 tsp. paprika
1 1/2 tsp. Herbes de Provence
Tart recipe modeled after "Curried Chickpea Tart" in The Voluptuous Vegan.
Tart Ingredients
1 large onion, chopped
2 cloves garlic, minced or pressed
3 T. canola oil
4 1/2 c. water
1 1/2 c. chickpea flour
2 tsp. kosher salt
Roasted Vegetables Ingredients
1 large head of broccoli, in florets
1/2 head large cauliflower, in florets
3 c. butternut squash, cubed
oil for roasting, to taste
1/2 tsp. paprika
1 1/2 tsp. Herbes de Provence
1/2 tsp. salt
Directions
1. Two hours (or up to two days) before you would like to eat, saute the onion in a bit of oil (not listed in the recipe above) over medium-high heat. When it is close to soft, add the garlic and saute a few minutes more. Set these aside.
2. In a blender, combine the oil, water, and chickpea flour, blending until smooth. Pour this mixture into a medium pot.
3. Heat the chickpea flour mixture over medium heat, stirring occasionally, until it comes to a boil.
4. Add the salt and reduce heat to low (or just high enough to keep the mixture at a very low boil). Cook, again stirring occasionally, for 20-30 minutes, or until the flour no longer tastes raw. The mixture will thicken dramatically.
5. When the chickpea flour mixture no longer tastes raw and has thickened so that it pulls away from the pan when you are stirring, turn off the heat and add the onions and garlic.
6. Pour the thickened chickpea flour + onion/garlic mixture into a well-oiled glass pie or tart pan. Put in the fridge for at least one hour (but up to two days is fine).
7. Meanwhile, chop the broccoli, cauliflower, and butternut squash and preheat the oven to 400 degrees.
8. Put your copped veggies in a 9 x 13 pan and drizzle liberally with oil. Sprinkle with the paprika, Herbes de Provence, and salt, mixing to combine.
9. Bake the veggies for 12 minutes at 400. Meanwhile, take the tart out of the fridge and slice it into serving portions.
10. Turn the oven heat down to 350 degrees, brush the top of the tart with oil, and put the tart in the oven with the veggies. Bake for 20 minutes (or until heated through).
Helpful Hints
Directions
1. Two hours (or up to two days) before you would like to eat, saute the onion in a bit of oil (not listed in the recipe above) over medium-high heat. When it is close to soft, add the garlic and saute a few minutes more. Set these aside.
2. In a blender, combine the oil, water, and chickpea flour, blending until smooth. Pour this mixture into a medium pot.
3. Heat the chickpea flour mixture over medium heat, stirring occasionally, until it comes to a boil.
4. Add the salt and reduce heat to low (or just high enough to keep the mixture at a very low boil). Cook, again stirring occasionally, for 20-30 minutes, or until the flour no longer tastes raw. The mixture will thicken dramatically.
5. When the chickpea flour mixture no longer tastes raw and has thickened so that it pulls away from the pan when you are stirring, turn off the heat and add the onions and garlic.
6. Pour the thickened chickpea flour + onion/garlic mixture into a well-oiled glass pie or tart pan. Put in the fridge for at least one hour (but up to two days is fine).
7. Meanwhile, chop the broccoli, cauliflower, and butternut squash and preheat the oven to 400 degrees.
8. Put your copped veggies in a 9 x 13 pan and drizzle liberally with oil. Sprinkle with the paprika, Herbes de Provence, and salt, mixing to combine.
9. Bake the veggies for 12 minutes at 400. Meanwhile, take the tart out of the fridge and slice it into serving portions.
10. Turn the oven heat down to 350 degrees, brush the top of the tart with oil, and put the tart in the oven with the veggies. Bake for 20 minutes (or until heated through).
Helpful Hints
- As implied above, you can make the tart portion of this dinner up to two days ahead of when you plan to eat. If you do keep it in the fridge that long, make sure to cover it after it has cooled completely. Covering it before cooling will lead to condensation, which will change the texture of the tart. NOT covering it may lead it to dry out more and/or leave or take odors from the fridge.
- Don't feel constrained by the veggies I chose above. If you would like something other than broccoli, cauliflower, and squash, go ahead! Other veggies may take more or less time to cook, but would still be delicious. I'm envisioning a rainbow of roasted beets...
- This whole dinner is automatically gluten-free and soy-free, so it's great to make when you have specific dietary restrictions you need to address.
- Chickpea flour is pretty good for you! It is relatively high in potassium, magnesium, B-6, iron, and protein.
- This is definitely a dinner-party worthy dinner. It is a bit time intensive, but nothing about it is difficult and it is sure to impress.
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