Ingredients

The following ingredients have 4 Servings
  • 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
  • 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)

Instruction

  • 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). 
  • 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.
  • Add the greens and mix in. Cook for 2 minutes. Taste and adjust salt and flavor.
  • Mix the flour into the non dairy milk and add to the chickpeas. Cook for 2-3 minutes to bring to a boil and thicken. Let it cool for a few minutes. (This filling can be made ahead and used in the puff pastry, as a sandwich filling, or a dip with toasted pita. )
  • Spread the mixture on one puff pastry and place the other pastry sheet on top. Crimp the edges with a fork and use scissors to cut vents in. You can also make individual pastry pockets.
  • Bake at 400 degrees F for 20 to 24 mins for one large piece, 16 to 20 minutes for smaller. Let the pastry cool for 5 minutes, then slice and serve.