Chickpea Spinach Pie with Berbere Spice

By Vegan Richa · 60 min

Ingredients

Instructions

1. Take the puff pastry sheets out of the freezer, cover them and leave them at room temperature for 20 to 25 minutes; roll them out a little if you like.
2. Heat the oil in a skillet over medium heat. Add the onion, garlic and a pinch of salt, and cook until translucent.
3. Add the spices and stir well. Mash the chickpeas with a fork or in a food processor, add them to the skillet with the salt, and mix well. Cook for 4 minutes.
4. Stir in the greens and cook for 2 minutes. Taste and adjust the salt and seasoning.
5. Mix the flour into the non-dairy milk, add it to the chickpeas, and cook for 2 to 3 minutes until it boils and thickens. Let it cool for a few minutes.
6. Spread the filling over one pastry sheet and top with the second. Crimp the edges with a fork and cut vents with scissors. You can also make individual pockets.
7. Bake at 400°F for 20 to 24 minutes for one large pastry, or 16 to 20 minutes for smaller ones. Let it cool for 5 minutes, then slice and serve.

Summarized from Vegan Richa's video. Watch it for the details.

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