Chickpea Flan
Chickpea Flan with a chickpea crust, spinach filling layer and a chickpea topping. Vegan and gluten free. *Contains nuts.
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Chickpea Flan
Chickpea Flan with a chickpea crust, spinach filling layer and a chickpea topping. Vegan and gluten free. *Contains nuts.
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| Servings |
| 2Flans |
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Ingredients
chickpea crust
- 4tins chickpeasorganic preferably
- 4tbsp olive oilextra virgin
- 1 tbsp chili powder
- 1tbsp coriander powder
- 1tsp sea salt
spinach layer
- 1tin spinach pureeusually already salted
- 200grams ground almonds
- 1tsp caraway seeds
- 1tsp coriander seeds
- 1tsp fennel seeds
- 1 tsp ground cloves
- 1tsp ground allspice
- 1tsp chili flakes
chickpea topping
- remainder of the chickpea mixture from the crusts
- 1small tin sweet corn
- 2 pepperspreferably red, one half chopped to match the rest cut into strips to decorate the top
- 1 tsp coriander seeds
Instructions
- Drain the chickpeas reserving some of the liquid for later. Put the chickpeas is a sturdy bowl, add the salt, chili powder, coriander powder and the olive oil and then mash them with a potato masher until they are fairly smooth but retain some texture. Don’t simply blitz them into a paste. Texure is interesting! If it is too stiff or dry to work with add a little of the reserved fluid drained from the tins. But go easy it needs to line the flan dishes. A tablespoon ought to be enough.
- Oil two flan dishes and then line them with the chickpea mixture pushing it into place with your fingers. Note that only roughly half of the prepared mixture will be needed for this, the rest goes into the topping. The mixture will rise a bit when cooked so it needs to be as thin as you can get it while leaving no gaps.
- When you are satisfied with the coverage cook the crust in a 200°C oven for about twenty five minutes until it is solid and colouring nicely.
Spinach filling
- While the cases are cooking mix the spinach puree, the ground almonds and the spices, add a tablespoon of chickpea liquid or so to achieve a nice spreadable mixture.
Chickpea topping
- Take the remaining mashed chickpeas from the crust and add the tin of sweet corn and chop and add half a pepper, matching the pieces to the size of the sweet corn. Add in the coriander seeds and a tablespoon or two of the reserved liquid to make it into a smooth spreadable mixture.
Put it all together
- When the cases are ready add the spinach mixture and spread evenly out to the edge. Then add the chickpea topping spreading from the centre and leaving a ring of green around the edge if there isn’t quite enough for a full layer. Then decorate with the pepper sluces, in a symmetric pattern. Drizzle the peppers with a little oil to help them caramelise nicely. Cook for about 50 minutes in a 200°C oven until the top is firm with a nice brown tone.