Name: Chickpea Spinach Pie with Berbere Spice
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

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

Steps

Take the puff pastry sheets out of the freezer, cover and leave at room temperature. Roll out a little if you like. They should be ready to use in about 20 to 25 minutes; prepare the filling meanwhile.
Heat oil in a skillet over medium heat. Once hot, add the onion, garlic and a pinch of salt and cook until translucent. Mix in the spices. Mash the chickpeas with a fork or food processor, add them to the skillet, then add salt and mix well. Cook for 4 minutes.
Mix in the greens and cook for 2 minutes. Taste and adjust the salt and flavour.
Mix the flour into the non-dairy milk and add it to the chickpeas. Cook for 2-3 minutes to bring to a boil and thicken, then cool for a few minutes. The filling can be made ahead for the puff pastry, used in a sandwich or served as a dip with toasted pita.
Spread the filling over one puff pastry sheet and put the other sheet on top. Crimp the edges with a fork and cut vents with scissors. Individual pastry pockets are another option.
Bake at 400 degrees F for 20 to 24 mins for one large piece, or 16 to 20 minutes for smaller ones. Cool the pastry for 5 minutes, then slice and serve. Store on the counter for upto 3 hours, refrigerate for upto 3 days or freeze for months. Reheat in the oven when needed: 5 mins from the fridge and 10 mins from the freezer. See the notes below for make-ahead details.