One word describes this recipe - delicious! I adapted it from a tapa I ate in a Sevilla bodega where pigs legs hung from the ceiling. I ordered the unusual dish twice, not just because it was the only thing I could eat but because it was scrumptious. Here I've put the dish in a pastry, served with roasted potato wedges, asparagus and salad leaves to make an amazing vegetarian main course.
Aromatic spinach and chickpea tart with asparagus and potatoes
Makes four large slices and can be reheated or eaten cold.
One 320g (11 ounce) sheet of chilled ready made puff pastry (JusRol is vegan)
250g (9 ounces) of spinach
One large potato per person
3 large cloves of garlic
Half a teaspoon of dried red chillies
Half a teaspoon of smoked paprika
One teaspoon of dried cumin seeds
One 400g (14 ounce) can of chickpeas (net weight 240g, 8 and 1/2 ounces )
One tablespoon of sherry vinegar
One slice of wholemeal bread
About 65g (or 2 and 1/2 ounces) of asparagus per person
Salt and pepper
A large handful of seasonal salad leaves per person
Preheat the oven to 200C (400F, gas mark 6).
Dice the onion and splash the bottom of a large lidded saucepan with olive oil, put the onion in the pan, sprinkle with salt and stir to coat in the oil. Put the lid on and sweat over the minimum heat for about 15 mins until soft but not browned.
Remove the chilled pastry from the fridge.
Wash and drain the spinach.
Scrub the potatoes and cut in half lengthways and then each half in half lengthways again and again until you have large wedges. Put these in a dish with just enough olive oil to coat and sprinkle with salt and pepper. Put them in the oven for about 40 minutes or until they fall off of a knife tip.
Chop the garlic and add to the softened onion along with the half teaspoon of dried chillies, the half teaspoon of smoked paprika, the teaspoon of cumin seeds and the tablespoon of sherry vinegar. Grind in plenty of black pepper. Stir together.
Drain the chickpeas and add half to the onion (save the other half).
Add the spinach to the onion and chick peas and cook for about 5 minutes until wilted.
Transfer the mixture to a food processor or use a hand blender, add the slice of bread and blend to a course paste. Then stir in the rest of the chickpeas so half of them are whole.
Spary a non stick flan tin (I used a 25cm (10 inch) one) with olive oil and drape the pastry sheet over. Press into the sides, trim off the excess and fill the any gaps around the edge and put the extra here to make a thicker crust.
Scrape the chickpea and spinach paste into the pastry case and spray the top with olive oil.
Place in the oven and cook for 25-30 minutes until the crust is golden brown.
Turn the potatoes.
Put the asparagus on top of the potatoes for the last 15 minutes of cooking (or for the last 10 if using extra fine).
When its all baked to perfection serve with the salad leaves. Enjoy!