Chickpea Spinach Pie with Berbere Spice. Easy Chickpea Spinach Pastry for holidays and company with vegan puff pastry. Use spices or blends of choice. Use lentils for variation. Vegan Soy-free Nut-free Recipe. Jump to Recipe
I told you I was going through a Berbere and Cajun obsession at the moment. So here goes another one. This ridiculously tasty pie is a breeze to put together. Use up those canned or cooked chickpeas or lentils, cook them up with the spices, onion and spinach. Fill up a thawed puff pastry sheets (many are accidentally vegan), seal and bake!
The idea for this came about when I was thinking about making something like a Spanakopita but simpler. Chickpeas are a easy filling if you already have some cooked. Loads of onion, spinach and spices and the crisp puff pastry make this pie very pleasing for the crowd. You can make one whole pie or small hand pies. Always a hit! Use any spices of choice or use the spice blends from my book (baharat, shawarma, garam masala etc). Or use just herbs, a combination of thyme, sage and oregano + nooch. Add some tofu or almond ricotta for variation.
Easy Holiday Appetizer or Side to impress. The chickpea spinach filling is also great in sandwiches or as a dip!
You can use this filling with filo as well. Brush each sheet with oil and place atleast 4 to 5 sheets, then add the filling and fold the sheets over.
More savory options for the holidays
- Chickpea Shepherds Pie
- Veggie Lasagna
- Whole Roasted Cauliflower
- Lentil Quinoa “Meatloaf”
- Spiced Vegetable Pot Pie
Cook the chickpeas with the spices or herbs, then fold in the greens. Add some non dairy milk + flour to add a a bit of sauce. Cool and spread over a pastry sheet.
Its been a tough and heartbreaking week in many ways. Here are some things we can do. Donate blood locally, so the supply can make its way to Vegas. Help People in Puerto Rico and animals. Have conversations about actions. Reach out to friends and family. It is hard to express the emotions in words, but know that many people around are hurting.
Video:
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 (0.75 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 (15 oz) can chickpeas , or 1.5 cups cooked
- 1/2 tsp (0.5 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 (122 ml) non dairy milk + 1 tbsp flour
Instructions
- 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.
Video
Notes
Nutrition
Neha Deck
This was a hit for vegans and non-vegans at Thanksgiving. My substitutions were cooked lentils instead of chickpeas and I added lemon to the mixture. I’m making it again tonight to bring to a get together and my daughter asked me make 2, one for home and one to take.
Vegan Richa Support
I’m so glad to hear! Thank you for the kind comment, Neha.
KJ
I made this today! Never used puff pastry before…this is a wonderful recipe. I can see how it can be used with various different ingredients add ins to change it up… sun dried tomatoes…mushrooms etc.
It was delicious as are ALL of your recipes I have tried. Thank you so much for sharing it. It is definitely a keeper.
Vegan Richa Support
whatever you’re in the mood for! thanks
Loraine
For step 4 in the method…what amount of flour should be added to the chickpea mixture?
Richa
1 tbsp
Nikki
Made this a handful of time as a pie for the holidays. I can swap out the flour for cornstarch and use a gf crust to get everyone’s dietary covered and it’s SO. DARN. GOOD. Like too good because I want the leftovers but there isn’t much haha. Thank you for this recipe!
Richa
Awesome!
Brooke Wheeler
Love this recipe! I have made it several times now and everyone loves it. Once I made it using crescent roll dough because I couldn’t find puff pastry and I wrapped them up in little individual samosas. They were fantastic. I have been using garam masala spice because I can’t find berbere spice where I live. Thank you for all your great recipes!
Vegan Richa Support
so cute, thanks Brooke
Jude
This is such a wonderful recipe. I have made it countless times and everyone loves it, so delicious and easy – thank you! Xx
Vegan Richa Support
Awesome! Please do add a rating when you make again!
Andrea
This was so delicious! Thank you for the wonderful recipe. My partner and I devoured every last bite tonight! I used a mixture of silverbeet and rainbow chard from my garden instead of spinach, which worked out well. I also added one carrot chopped finely which was a nice addition. It was my first time using berbere spice mix and certainly won’t be my last! So tasty! I made a garden salad to accompany the dish. Thanks again 😊
Richa
Awesome
Allison
I used phyllo dough. It was delicious! I think next time i will add some paneer.
Jessica Shepherd
Turned out perfectly! And very easy.👌🏻
Beth Pugh
Love, love, love this recipe! Made it with the puff pastry but I can tell I will be trying all the other options as well. Thank you for introducing me to the berbere spice blend—both it and this recipe will be among my favorites from now on. Thank you! So yummy!
Richa
Awesome
Diane B
Oh my god this is so good! I used shawarma spice.
Mine didn’t look as nice as in the picture, but I think with practice I will learn how to work with this type of dough
Definitely a 5 star recipe!
Vegan Richa Support
Thank you!!! ah – taste is way more important than appearance, I say. Loving your shawarma choice.
Diane b
By one sheet do you mean a box? I tried using one sheet of phyllo but it didn’t turn out, I couldn’t crimp it like you did. Never worked with this type of dough before so any help would be appreciated
Vegan Richa Support
So sorry that it didn’t turn out for you. It’s supposed to be vegan pastry dough – not phyllo dough. And typically, one sheet of puff is – 10″ X 15″ X 1/8″ prerolled and ready to use. so it depends on which brand. Hopefully that solves it! =)
Trish
I can’t stop making this! I’m obsessed with all the variations possible. And how fast and simple it is to make. I plan to impress some friends with it over the holidays. YOU HAVE THE BEST VEGAN RECIPES – CONSISTENTLY. Thanks.
Richa
Yay! Thanks! ❤️❤️
Kathleen
I’ve pinned many of your recipes but this is the first one I have actually made. It is delicious! So flavorful! Thank you for sharing your gift!
Richa
Awesome
Vegan Richa Support
Oh I’m so glad you enjoyed this recipe!
Grey
I’m really interested in making this but I only cook for 1. I’m not sure I’m going to be able to eat 9 of these in a few days before they go off so after cooking the pie and letting it cool, could I freeze some then reheat in the oven at a later time?
Vegan Richa Support
freeze some unbaked – after assembling into mini pastry pockets. Then they’re ready to go whenever you like.
Krista
Can I freeze just the mix itself? Will it defrost watery? Added mushroom and zucchini andnd used soy milk. have a fair bit left over, would love to keep and use another day as a dip or spread on crusty bread
Richa
You can. You make have to reheat it for a few mins on the skillet to reheat evenly and smooth out the mix
Amanda
I have made this 3 times now, and it’s always a crowd pleaser, even with non-vegan family. Two times I have subbed garam masala for the berbere spice, but when I made it tonight I actually mixed up some berbere, and it was also really good!
Vegan Richa Support
So glad you enjoyed it, thanks for the positive review!
Rachel R.
Oh, this was delicious! We made a pie one night and feasted on the leftovers the following two nights – without getting bored. 🙂 I used the berbere spice blend from your Everyday Kitchen book, and it was perfection.
Richa
thanks!
E
Made this countless of times.
Quick, and flavourful!
Thank you!!!
Richa
thanks!
NOEL
Superbe recette ! Délicieuse et très simple à réaliser ! Merci
Reb
Tasty and a little different! Will definitely add this to my tried and true list of favourite recipes. Also not too difficult to make.
Richa
Awesome! Thanks! you can change up the flavors too!
Anneli
I’m going to try this with another type of bean inside the layers, because some of my kids are allergic to chickpeas. I love chickpeas though! It looks tasty and anything with a crust is always good!
Jeff
This was, as usual from Richa, excellent! Really liked the flavors with the puff pastry.
Richa
yay!
Hilde Broeckx
Me, clumsy person, + technical problems in the kitchen => things were bound to go horrible wrong.
But no! Managed to make this scrumptious recipe and I sure will do so again!
Richa
yay!
Ann
I just made this and it is delicious and so easy. I am not familiar with Berbere spice and didn’t have any so I used dried thyme, basil and oregano. We don’t like too spicy but I am going to try the Berbere spice next time. Great recipe. Thanks. “Guest quality” as my husband says.
Richa
awesome!
Andy
What sauce would go with this. What about a homemade marinara sauce.
Richa
yes that should work. the filling is moist enough to serve without
TB
hi! what can you serve this with? i’m thinking of making it as a main for thanksgiving. thanks!
TB
I meant what side dish can you serve with this meal? A salad, etc?
Richa
oh that was for a different comment by someone.
Some stuffing, side salads, mashed potatoes and gravy are all plenty sides. i like my roasted squash, apple, cranberry salad with candied pecans. its festive and light.
Jennifer
Wow! I just made this for lunch for my mum, my husband and myself – and we all loved it. Plus it was really easy. This is the first of your recipes I’ve tried but it won’t be the last. Thanks.
Richa
awesome!!
LILYANA MUSLAR JACKSON
Homerun! once again!…i couldn’t find the flaky crust, so i used the regular crust (after checking for the usual no-no’s for vegans) and BAM!…i had one of her favorites from before… Meat Pies! vegan style!…she also tried just the mixture/filling and that was a big hit with her too!…I love you girl VeganRicha you are the BombDotCom!
Gina
Can frozen spinach be used instead
Richa
yes, thaw and squeeze out excess water before using
Joy
This was so easy and so good!!! I used a berbere spice mix that I picked up from a local Ethiopian grocery store. It was addictive, and I think I must have eaten three servings in one sitting.
Richa
Awesome!!
Ann
I was looking to make something spanikopita-like to make for a dinner party. I recently bought your newest cookbook and was so excited to find this recipe online and use up the Berbere paste I made from the book last week. Since this was going to be an appetizer I made pinwheels instead of pies and I ended up throwing in a little bit of kale with the spinach to use it up what was in the fridge. Turned out perfect and was a big hit. Thank you so much for your flavorful recipes!
Richa
yay!! yes the berbere is so good with the chickpeas and greens and some crisp pastry in any format 🙂
Catherine Davis
I love this receipe. I can’t get gluten free puff pastry so used regular gluten free pie crusts. Now, I am wondering if I have the pie crust on the bottom, can you suggest an alternative topping? Would love your thoughts on this! Thank you for your work, I love your reciepes and have given your book as gifts!
Richa
You can make it an open savory pie. Maybe add a few cut outs of the pastry.
Catherine Davis
Good idea. I tried it and topped it with vegan ‘cheese’ (just a little) and tomatoes. . . .turned out pretty good.
Richa
awesome!
Christina
Thanks for mentioning pie crust. I make sweet potato spinach empanadas with a pie crust like dough and was going to try this filling next. 🙂 Looks delicious!
ds
I’ve been searching for a fabulous spinach pie recipe for months. I just made this one and it is not it. FAIL. Would not make it again 🙁
I used garam masala for the spice blend and added some vegan parmasian….Just awful to my taste after the fact.
All and all, you have many exciting and innovative recipes as your offering and I am interested in trying many others.
Richa
I am sorry it didnt turn out for you. Chickpeas + spinach + garam masala should taste good in most any format. Maybe the garam masala blend was off (some non indian brands alter the blend too much with cinnamon all spice or paprika which add bitter and bad profiles) or the one of the other ingredients was off? what did it taste like? people have made this pie with several spices and herb combinations on Instagram and it has always worked out beautifully.
Sue
This is as pretty as it is tasty. I think i’l make it as a side next time we have company.
Thanks Richa!!
Richa
Yes Definitely. I was lazy the day i photographed it so i made one whole pie. Hand pies are easier to serve and less messy too. Also easier to hide the green stuff inside (as I experienced with my niece 😉 ).
Katie
Did you use anything to wash the puff pastry with before baking? Love your recipes!!
Richa
nope. if you use phyllo, then brush it with vegan butter or oil
Katie
I have to tell you that this is one of my go-to recipes!! It is sooooo good! I have brought it to parties and it’s always a hit! Thank you so much for your awesome recipes!
Emilie
How well would this keep to meal prep couple days in advance ?
Richa
Yes. You can fill the puff pastry up with cooled filling, seal and store for a day or 2 and bake when needed. The filling can be made ahead by upto 3 days.
Cassie Autumn Tran
What a fabulous idea! I love the spinach and chickpea filling inside. You can probably devour the filling on its own before it goes into the crust! LOL! Anyways, I definitely want to try to challenge myself and make this recipe. But then again, it looks super simple to make!
Pam
This was delicious! I used the berbere spice blend. I was going to add some Tofutti ricotta, but the taste was off-putting to me. Glad I left it out, because it was perfect as is!
Richa
Awesome!
Sue
This looks so yummy. I am going to try this recipe this weekend. Thank you!
JANANI VIJAYARAGHAVAN
Hi Richa,
Can this be made into a pot pies, if the puff pastry sheet is only on the top and not the bottom?
Thanks
Janani
Richa
You would need to add a bit of additional liquid like veggie broth and then add the puff pastry on top and bake until golden.
Maureen Cram
Just went shopping as – gasp – I was out of chickpeas! And spinach :). Making this afternoon in small pies as I can freeze them.
Many thanks for the recipe.
Debi
What recommendations do you have to make this gluten free?
Richa
If you can find gf puff pastry, then use that or maybe use a gf pie crust. Place the crust in a pie pan. Bake for 10 minutes, then fill it up and cover like a pie with strips or just a few crust shapes. Bake for 20 to 30 minutes until the crust is golden.
Feestzaal
Wow! This chickpea spinach pie looks very scrumptious. Thanks for sharing this delicious recipe.
hilana
I just discovered your page and I am in love. I will be ordering your book as soon as my son gives me back my credit card! 🙂 LOVE your recipes.
Kerry Harper
Hi Richa. I love your ideas and recipes, and the fact that they can be dusted to use what is in the fridge or pantry at the time. I am wondering , from Australia, what is the brand of pastry you use. Hoping we can get something similar down here. TIA. Kerry
Richa
Thanks! the brand that i use here (in the US) is called aussie bakery puff pastry 🙂 I am not sure about the brands in australia. Maybe ask in a vegans in australia or similar facebook group
mice dancing on the keyboard
Hello from Melbourne! In Coles and Woolies, both Borg’s and Pampas are vegan, and there’s no real taste difference between them. I’ve heard the GF pastry from The Pastry Pantry is good too, if GF is your thing. And if you like pastry without huge lists of odd-sounding ingredients, Antoniou’s does a fillo pastry that’s a fine substitute for puff 🙂
Richa
Thank you for the brand list!!
Carmen Azzopardi
Hi Richa I was wondering what can I use instead chickpeas because chickpeas has got lectins I’m going to use Fillo pastry I’m from Australia I also follow you.. you have got great recipe thank you
Richa
cooked lentils or a mix of mushrooms and coarsely chopped walnuts? mushrooms will take longer to cook
chhaya
Hi Kerry,
You can use Pampas puff pastry. They are vegan. 🙂
Best,
Chhaya
Becky
You create the most delicious recipes!
Courtney Farmer
This made for an amaaaaazing dinner. All loved it. Will definitely be making again soon. Thanks for the share!!
Richa
yay!