Serves 4 to 5
What you need:
- 1 tablespoon olive oil
- 1 cup onion, diced
- 3/4 cup celery, diced
- 5 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 14-ounce can chickpeas, rinsed (reserving 1/4 cup)
- 3/4 cup walnuts
- 2 tablespoons fresh lemon juice
- 2 teaspoons tamari
- 1-1/4 cups frozen chopped spinach
- 3-1/2 tablespoons dried cranberries
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 9-inch prepared whole-wheat pie shell, thawed
- 1/2 tablespoon olive oil
- 1 teaspoon tamari
- 2 tablespoons walnuts, chopped (garnish)
- 1 tablespoon fresh parsley, chopped (garnish)
What you do:
- Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions soften and begin to caramelize. Set aside.
- In a food processor, add chickpeas (except reserved 1/4 cup), walnuts, lemon juice, and tamari, and pulse to lightly chop (do not purée). Remove half of chopped mixture from food processor and transfer to a large bowl.
- Transfer sautéed onions to the remaining mixture in food processor. Purée until smooth, scraping down sides of bowl as needed.
- Transfer purée to bowl with lightly chopped chickpea and walnut mixture. Add spinach, cranberries, parsley, thyme, and 1/4 cup of reserved chickpeas. Stir to combine and transfer to prepared pie shell, spreading evenly.
- Combine oil and tamari, and brush on top of pie and crust. Sprinkle with walnuts. Bake for 35 to 40 minutes until lightly browned. Garnish with parsley, cut in wedges, and serve with cranberry sauce.
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