Chickpea Spinach Pie with Berbere Spice

I told you I was going through a Berbere and Cajun obsession at the moment. So here goes another one. This ridiculously tasty pie is a breeze to put together. Use up those canned or cooked chickpeas or lentils, cook them up with the spices, onion and spinach. Fill up a thawed puff pastry sheets (many are accidentally vegan), seal and bake!

The idea for this came about when I was thinking about making something like a Spanakopita but simpler. Chickpeas are a easy filling if you already have some cooked. Loads of onion, spinach and spices and the crisp puff pastry make this pie very pleasing for the crowd. You can make one whole pie or small hand pies. Always a hit! Use any spices of choice or use the spice blends from my book (baharat, shawarma, garam masala etc). Or use just herbs, a combination of thyme, sage and oregano + nooch. Add some tofu or almond ricotta for variation.

Easy Holiday Appetizer or Side to impress. The chickpea spinach filling is also great in sandwiches or as a dip!

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You can use this filling with filo as well. Brush each sheet with oil and place atleast 4 to 5 sheets, then add the filling and fold the sheets over.

More savory options for the holidays

• Chickpea Shepherds Pie
• Veggie Lasagna
• Whole Roasted Cauliflower
• Lentil Quinoa “Meatloaf”
• Spiced Vegetable Pot Pie

Cook the chickpeas with the spices or herbs, then fold in the greens. Add some non dairy milk + flour to add a a bit of sauce. Cool and spread over a pastry sheet.

Its been a tough and heartbreaking week in many ways. Here are some things we can do. Donate blood locally, so the supply can make its way to Vegas. Help Peoplein Puerto Ricoand animals. Have conversations about actions. Reach out to friends and family. It is hard to express the emotions in words, but know that many people around are hurting.