Tuesday, December 27, 2011
Espinacas con Garbanzo (vegan)
I had no pie crust, so I had to make one from scratch. If I had one on hand, this would have been one of the easiest & most delicious savory pies I had ever made. (I basically spent all afternoon on it, and the crust wasn't even that great. Granted, I didn't have the proper flours. I tested a mixture of cake flour, pastry flour, and whole wheat all purpose flour. While the bottom crust was a-ok, the sides were very crumbly and dry.)
This pie would be great to throw together for unexpected vegan guests. Serve it with a side of sweet potato mash for a colorful & delicious meal!
Espinacas con Garbanzo Pie (Espinacas y Pastel de Garbanzos?)
1 par baked pie crust
1 - 2 tbsp olive oil
1/2 red onion, diced
1/2 yellow onion, diced
4 - 6 cloves garlic, minced
1 can garbanzo beans, drained & rinsed
1 bunch fresh spinach
1 t cumin
1 t sea salt
1. Preheat oven to 375 degrees F.
2. Heat oil over medium low heat in large saute pan.
3. Add onions to hot oil and allow to cook for about 5 minutes. Add garlic and cook for about 3 minutes more.
4. Add garbanzo beans and cook for a couple of minutes, then mash a bit with the back of a fork.
5. Begin adding fresh spinach in parts - as much as your pan can handle. Allow to wilt before adding more. Add cumin & salt 1/2 teaspoon at a time while adding spinach to incorporate through the mixture.
6. Once spinach is wilted, remove from heat. Spoon mixture into pie crust. Bake in oven for about 20 minutes, or until the top of your pie filling begins to brown & crust pulls away from the sides.
If you're a fan of tofu, you can also add a seasoned tofu mixture to your pie. I pressed 1 block of hard tofu, mashed it, then mixed in olive oil, sea salt, fresh cracked black pepper, and dried oregano. I took about 2/3 of the mixture and folded it into the Espinacas con Garbanzo to give the pie and little extra something.