Curried Sweet Potato & Chickpea Tart
Signing back into The Hungry Herbivores! Sorry guys, sometimes life just takes hold and stop the creativity flowing. Unfortunately this busy period has affected the flow of delicious food coming onto your desktops and mobiles; fear not, i’m back with a smasher. This one has be trialled and tested on many occasions, simply because I can’t get enough of it.
I’m not a huge pie, quiche or pastry lover, unlike most. But there is something about the combo of seedy crust and soft, sweet potato filling that does it for me! This recipe has a little back story in fact… About a year ago, I found myself in Lyme Regis, which is on the Western English Jurassic Coast. If you ever find yourself in those parts, or even further west, you will notice A LOT of pies, pastries and pasties. Lyme was no exception. Follow this signs for vegan, I found this fat ol’ chickpea and spinach pie. It was covered in a traditional pie crust on the top and bottom and although this isn’t really my thing, I thought “when in Lyme…” I went for the full pie indulgence and I would never take back a mouthful. This pie was out of this world good. I have no idea what magic they put in it, but it was the best pie I had ever eaten. This day forward, I wanted to try and replicate that taste, but with a few Hungry Herbivore twists.
Savoury sweet potato tarts were already a regular thing in the kitchen and knowing how good they tasted, I knew this was my gateway into creating something beautiful. Combining the fragrant indian curry spices with the chickpeas and sweet potato worked a treat. It doesn’t fault on flavour! You best give it a try to make sure i’m not lying!
This is a great recipe for picnics or a mid-summer meal with a beautiful salad! Try it out and tell me what your thought in the comments or over social media!
- 1 cup of pumpkin seeds (or sunflower seeds)
- 1½ cups gf oats
- 2 tbsp ground flaxseed
- 3 tbsp nutritional yeast
- pinch of salt
- 4 tbsp coconut oil
- 3-5 tbsp water
- 2 large sweet potatoes
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp paprika
- ¼ tsp turmeric
- Pinch of black pepper
- ⅛ cup nutritional yeast
- 2 cloves smoked garlic (or regular)
- 1 red chilli
- 1 tin of chickpeas (drained)
- Heat your oven to 375F/190C/Gas mark 5.
- Pierce your potatoes with a fork or a knife and place in the oven for 45-60 minutes or until tender all the way through.
- Stating your crust, place the seeds, oats, flaxseed, nutritional yeast and salt into a blender and blend until it resembles a grain.
- Turn into a bowl and add the coconut oil. Mix with a fork, then add the water 1 tbsp at a time until it forms a dough that can stick together by the touch.
- Turn into an 8" tart pan and flatten out with your hands, then pushing up the sides to make a crust. Bake in the oven for 40-45 minutes or until firm and a little crispy to touch.
- In a clean blender, add the cumin seeds, coriander seeds, paprika, turmeric, pepper and nutritional yeast and blend together.
- Add the chilli and garlic and blend again until it forms a kind of paste.
- Once your sweet potato has cooked, remove the skins of the potato and add to the blender. Blend until smooth.
- Put the sweet potato mix into the crust and cover with the chickpeas, smooth over with a spatula and push some of them down into the tart a little.
- Bake for 45-55 minutes, or until it has hardened slightly ontop.
- Let cool before slicing