A very practical tart, easy to prepare and with a delicious flavour.
A very practical tart, easy to prepare and with a delicious flavour.
Recipe for 4 people.
Gluten Free, Gluten Free and Lactose Free, Lactose Free, Vegan, Vegetarian
Preparation: 00:50
Interval: 00:00
TOOLS
1 cutting board(s), 1 colander(s), 1 potato peeler (optional), 1 refractory or form with removable bottom (or refractory or individual forms), 2 pan(s)
EQUIPMENT
conventional + processor
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients for the chickpea cake dough
– 320 g of pre-cooked chickpeas
– 4 tablespoons of extra virgin olive oil
-80 ml of water
– 200 g of rice flour
– 1 teaspoon(s) of turmeric THE
– Salt to taste
Ingredients Stuffed Vegetables With Mushrooms
– extra virgin olive oil to taste
– 2 teaspoons celery seeds (or coriander seeds) ab
– 2 onions, small, cut into medium crescents
– 1 unit of finger-de-moça pepper, seedless, chopped
– 2 stalks of celery, about 5 cm each, chopped
– 2 leeks, cut into 0.5 cm slices
– 1 carrot(s), cut into cubes
– 2 units of courgettes, cored and seeds removed, cut into cubes
– 400 g black shimeji mushrooms, shelled
– Salt to taste
– pepper to taste THE
– 4 tablespoons of sugar-free tomato puree
– parsley to taste, chopped
– 1 cup(s) walnuts, coarsely chopped
Ingredients Rosemary olive oil
– 60 ml of extra virgin olive oil
– Salt to taste
– pepper to taste THE
– 2 teaspoons of fresh rosemary, chopped leaves
PREPARATION:
1. Preheat the oven to 200°C.
2. Start with the dough because it needs to cook (see preparation).
3. Blend and disinfect the shimeji mushrooms. Peel and slice the onion into half moons.
4. Wash, peel and cut the carrot into cubes. Wash the leek and cut it into 0.5 cm slices. Wash the courgettes, remove the core and seeds and cut them into cubes. Wash and chop the celery.
5. Wash, remove the seeds and chop the chilli. Wash and chop the parsley. Dry the chopped parsley on absorbent paper.
6. Coarsely chop the walnuts.
PREPARATION:
Chickpea cake dough (do this step before starting the pre-preparation):
1. Place the chickpeas in a colander, wash them under running water and drain them.
2. In a food processor, blend all the dough ingredients (chickpeas, olive oil, water, rice flour, turmeric and salt).
3. Remove and knead with your hands until you obtain a firm and malleable dough.
4. Grease a refractory or removable bottom pan, preferably a single one (1 per person), with olive oil – if you use a refractory or larger pan, you may need to increase the oven time.
5. Coat the bottom and sides of the refractory pan(s) with the mixture, distributing it evenly.
6. Using a fork, poke holes in the dough so it doesn’t puff up while baking.
7. Place in the preheated oven at 200°C and cook for about 15 minutes or until the pasta is cooked and golden.
8. Continue pre-preparation.
APPETITE OR DESSERT (optional):
If you have chosen to prepare an appetizer or dessert, do it now because the recipe does not require an interval.
Vegetable stuffing with mushrooms:
1. Heat a pan over medium heat with olive oil.
2. Add the celery or coriander seeds, onion, chilli pepper and celery and sauté until the onion softens, without allowing it to brown.
3. Add the leek, carrot, courgettes and shimeji mushrooms and season with salt and pepper.
4. Lower the heat again and continue to fry, stirring occasionally, for about 8-10 minutes, until the vegetables are cooked but crunchy.
5. In the meantime, prepare the rosemary oil.
Rosemary olive oil:
1. In a pan, heat the olive oil without letting it boil.
2. Add salt and pepper.
3. Add the rosemary leaves and turn off the heat.
Vegetable stuffing with mushrooms:
1. Add the tomato puree, mix and brown for another 2 minutes: the filling must be juicy, but not too moist.
2. Season with salt and pepper, add the parsley and chopped walnuts.
3. Mix and turn off the heat.
Chickpea pie with vegetables and mushrooms:
1. Remove the tray(s) or the refractory(s) with the dough from the oven and turn it out onto the plate(s) on which you will serve.
2. Spread the hot vegetable and mushroom filling on top.
3. Drizzle the filling with the rosemary oil, spreading it well so that the entire filling is scented with the oil.
FINALIZATION AND ASSEMBLY:
1. Wash the plate(s) with the cake at the table, dividing it into slices if you have used a single pan.
2. Serve the cake immediately.
a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN. b) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.
Do you want to make this recipe? Access the shopping list, HERE.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
