Filling and tasty vegan spinach & chickpea pie.
The spinach adds a taste of freshness and juiciness. Combined with chickpeas and lemon it gives a satiating feeling.
Oven-baked without any oil this is a super healthful meal!
Eaten hot or cold, this pie is equally delicious!
Really versitile as well. You may choose to eat it for dinner, a lunch on the go or simpy as a snack.
Either way, you will be eating a health promoting and weight-friendly meal.
Weight-loss and Health Promoting
100% whole natural plant foods for you to be lean and healthy!
Free from oils or sugar to keep you trim.
Chickpeas are slow to digest and full of resistant starch that keeps you full for longer with fewer calories.
The flax and sesame seeds are a rich source of those all-important Omega-3 fatty acids.
The garlic and turmeric boost your immune system and fight cancer.
Prep time: 15 min
Cook time: 35 min
Yield: 3-4 servings
Ingredients
- 1 pack Phyllo dough or rice paper
- 3 cups (330 gr) cooked chickpeas
- 3 handfuls of spinach, chopped
- 1 onion, chopped
- 1 lemon, juiced
- 1 tsp turmeric
- 2 tsp paprika
- salt to taste
- 2 tbsp ground flax seeds
- ½ cup (60 gr) raw almonds
- 1½ cup of water
- 2 tbsp ground sesame seeds
Directions
- Preheat the oven to 180°C (350°F).
- Put the chickpeas and freshly squeezed lemon juice in a food processor for 2-3 min or until roughly chopped.
- Place the chopped onion and spinach in a pan with ½ cup of water. Add the spices (turmeric, paprika, and salt) and cook for 10 min.
- Add the mashed chickpeas, ground flax seeds and stir everything well. Now the filling is ready.
- Line a baking sheet with parchment paper.
- Take one phyllo dough sheet and using a pastry brush sprinkle it with some water.
- Then take some of the chickpea-spinach mixtures, around 3 tbsp or more and spread it evenly on half of the sheet.
- Roll lengthwise to get the roll as long as possible. Put on a baking sheet.
- Repeat this until you finish the filling mixture, placing one roll next to the other lengthwise.
- Put the raw almonds and water in a blender for 5 min.
- Pour the almond milk over the rolls, spreading it evenly, sprinkle them with some ground sesame seeds.
- Bake for 35-40 min or until slightly red.
- As soon as the rolls are ready, sprinkle them with some water and cover with a towel. Let them sit for 10 min.
- Enjoy it hot or cold!
Notes
- The vegan spinach & chickpea pie can be made with rice paper as well.
- You can use almond milk instead of almonds and water to pour over the rolls.
Whole Plant Foods Spinach & Chickpea Pie
Ingredients
Instructions
- Preheat the oven to 180°C (350°F).
- Put the chickpeas and freshly squeezed lemon juice in a food processor for 2-3 min or until roughly chopped.
- Place the chopped onion and spinach in a pan with ½ cup of water.
Add the spices (turmeric, paprika, and salt) and cook for 10 min. - Add the mashed chickpeas, ground flax seeds and stir everything well. Now the filling is ready.
- Line a baking sheet with parchment paper.
- Take one phyllo dough sheet and using a pastry brush sprinkle it with some water.
- Then take some of the chickpea-spinach mixtures, around 3 tbsp or more and spread it evenly on half of the sheet.
- Roll lengthwise to get the roll as long as possible. Put on a baking sheet.
- Repeat this until you finish the filling mixture, placing one roll next to the other lengthwise.
- Put the raw almonds and water in a blender for 5 min.
- Pour the almond milk over the rolls, spreading it evenly, sprinkle them with some ground sesame seeds.
- Bake for 35-40 min or until slightly red.
- As soon as the rolls are ready, sprinkle them with some water and cover with a towel. Let them sit for 10 min.
- Enjoy it hot or cold!
Notes
- The vegan spinach & chickpea pie can be made with rice paper as well.
- You can use almond milk instead of almonds and water to pour over the rolls.
