Chickpea Spinach Pie with Berbere Spice

Chickpea Spinach Pie with Berbere Spice. Easy Chickpea Spinach Pastry for holidays and company with vegan puff pastry. Use spices or blends of choice. Use lentils for variation. Vegan Soy-free Nut-free Recipe. 

Ingredients

• 2 vegan puff pastry sheets
• 1 tsp olive oil
• 1 small red onion , thinly sliced or chopped
• 5 cloves of garlic , finely chopped
• 3/4 tsp ground cumin , or 1/2 tsp cumin + 1/2 tsp coriander
• 1 to 2 tsp berbere spice blend , to preference based on heat of the blend. Or use garam masala, shawarma, chili powder blend or just herbs (thyme, oregano, sage)
• 1/4 to 1/2 tsp cayenne or pepper flakes
• a good dash of black pepper
• 15 oz can chickpeas , or 1.5 cups cooked
• 1/2 tsp salt , less or more depending on if the chickpeas are salted
• 5 to 6 oz spinach
• 1 bunch  of cilantro chopped, or use more spinach
• 1/2 cup non dairy milk + 1 tbsp flour

Instructions

1. Remove the Puff pastry sheets from the freezer and cover and let them rest at room temperature. Roll them out a bit if you like (optikonal) (they should be ready in about 20 to 25 minutes to use. Prep and make the filling in the meanwhile). 
2. Heat oil in a skillet over medium heat. When hot add onion and garlic and a pinch of salt. Cook until translucent. Add spices and mix well. Mash the chickpeas using a fork or a food processor and add to the skillet. Add salt and mix well. Cook for 4 minutes.
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