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    Home » soy free

    Chickpea Spinach Pie with Berbere Spice

    Published: Oct 3, 2017 · Modified: Jan 9, 2019 by Richa 96 Comments

    Jump to Recipe   Print Recipe

    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    

    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.  | VeganRicha.com

    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! 

    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.  | VeganRicha.com

    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

    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.  | VeganRicha.com

    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. 

    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.  | VeganRicha.com

    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.  

    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.  | VeganRicha.com 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.  | VeganRicha.com 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.  | VeganRicha.com

    Video:

    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.  | VeganRicha.com
    Print Recipe
    4.92 from 36 votes

    Chickpea Spinach Pie with Berbere Spice

    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. 
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Appetizer
    Cuisine: fusion, Vegan
    Servings: 9
    Calories: 361kcal
    Author: Vegan Richa

    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

    Use garam masala, shawarma, baharat or other spices. Add some kite hill almond ricotta + vegan parm to the mixture for variation.
     
    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. 
     
    Nutrition is 1 of 9 pieces. Easily made with filo/phyllo sheets as well. The cals/fat will change significantly with phyllo. 

    Nutrition

    Nutrition Facts
    Chickpea Spinach Pie with Berbere Spice
    Amount Per Serving
    Calories 361 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 5g31%
    Sodium 325mg14%
    Potassium 231mg7%
    Carbohydrates 33g11%
    Fiber 3g13%
    Sugar 1g1%
    Protein 7g14%
    Vitamin A 1795IU36%
    Vitamin C 6.8mg8%
    Calcium 65mg7%
    Iron 2.8mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

    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.  | VeganRicha.com

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    1. Neha Deck

      December 17, 2022 at 2:13 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        December 19, 2022 at 12:16 pm

        I’m so glad to hear! Thank you for the kind comment, Neha.

        Reply
    2. KJ

      August 23, 2022 at 11:38 am

      5 stars
      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.

      Reply
      • Vegan Richa Support

        August 24, 2022 at 1:02 pm

        whatever you’re in the mood for! thanks

        Reply
    3. Loraine

      July 01, 2022 at 3:26 pm

      For step 4 in the method…what amount of flour should be added to the chickpea mixture?

      Reply
      • Richa

        July 02, 2022 at 12:51 am

        1 tbsp

        Reply
    4. Nikki

      December 26, 2021 at 3:03 pm

      5 stars
      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!

      Reply
      • Richa

        December 27, 2021 at 8:49 pm

        Awesome!

        Reply
    5. Brooke Wheeler

      December 21, 2021 at 11:19 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        December 21, 2021 at 1:52 pm

        so cute, thanks Brooke

        Reply
    6. Jude

      July 31, 2021 at 5:06 am

      5 stars
      This is such a wonderful recipe. I have made it countless times and everyone loves it, so delicious and easy – thank you! Xx

      Reply
      • Vegan Richa Support

        August 02, 2021 at 10:25 am

        Awesome! Please do add a rating when you make again!

        Reply
    7. Andrea

      May 10, 2021 at 4:41 am

      5 stars
      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 😊

      Reply
      • Richa

        May 10, 2021 at 8:18 am

        Awesome

        Reply
    8. Allison

      April 25, 2021 at 3:47 pm

      5 stars
      I used phyllo dough. It was delicious! I think next time i will add some paneer.

      Reply
    9. Jessica Shepherd

      December 26, 2020 at 6:49 pm

      5 stars
      Turned out perfectly! And very easy.👌🏻

      Reply
    10. Beth Pugh

      December 25, 2020 at 6:18 pm

      5 stars
      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!

      Reply
      • Richa

        December 25, 2020 at 7:04 pm

        Awesome

        Reply
    11. Diane B

      November 04, 2020 at 2:09 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        November 05, 2020 at 10:04 am

        Thank you!!! ah – taste is way more important than appearance, I say. Loving your shawarma choice.

        Reply
    12. Diane b

      November 04, 2020 at 1:43 pm

      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

      Reply
      • Vegan Richa Support

        November 05, 2020 at 10:02 am

        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! =)

        Reply
    13. Trish

      October 30, 2020 at 10:28 am

      5 stars
      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.

      Reply
      • Richa

        October 30, 2020 at 10:29 am

        Yay! Thanks! ❤️❤️

        Reply
    14. Kathleen

      August 19, 2020 at 3:43 pm

      5 stars
      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!

      Reply
      • Richa

        August 19, 2020 at 6:20 pm

        Awesome

        Reply
      • Vegan Richa Support

        August 21, 2020 at 8:50 am

        Oh I’m so glad you enjoyed this recipe!

        Reply
    15. Grey

      June 08, 2020 at 9:34 am

      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?

      Reply
      • Vegan Richa Support

        June 08, 2020 at 7:29 pm

        freeze some unbaked – after assembling into mini pastry pockets. Then they’re ready to go whenever you like.

        Reply
        • Krista

          November 13, 2021 at 10:04 pm

          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

          Reply
          • Richa

            November 14, 2021 at 10:12 am

            You can. You make have to reheat it for a few mins on the skillet to reheat evenly and smooth out the mix

            Reply
    16. Amanda

      April 29, 2020 at 9:08 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        April 29, 2020 at 10:38 pm

        So glad you enjoyed it, thanks for the positive review!

        Reply
    17. Rachel R.

      January 23, 2020 at 10:03 am

      5 stars
      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.

      Reply
      • Richa

        January 23, 2020 at 11:04 am

        thanks!

        Reply
    18. E

      November 24, 2019 at 1:39 pm

      Made this countless of times.
      Quick, and flavourful!
      Thank you!!!

      Reply
      • Richa

        November 24, 2019 at 4:36 pm

        thanks!

        Reply
    19. NOEL

      November 02, 2019 at 1:42 pm

      5 stars
      Superbe recette ! Délicieuse et très simple à réaliser ! Merci

      Reply
    20. Reb

      August 30, 2019 at 3:30 am

      5 stars
      Tasty and a little different! Will definitely add this to my tried and true list of favourite recipes. Also not too difficult to make.

      Reply
      • Richa

        August 30, 2019 at 11:22 am

        Awesome! Thanks! you can change up the flavors too!

        Reply
    21. Anneli

      June 23, 2019 at 7:34 am

      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!

      Reply
    22. Jeff

      June 18, 2019 at 3:52 pm

      5 stars
      This was, as usual from Richa, excellent! Really liked the flavors with the puff pastry.

      Reply
      • Richa

        June 18, 2019 at 4:33 pm

        yay!

        Reply
    23. Hilde Broeckx

      June 06, 2019 at 10:34 am

      5 stars
      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!

      Reply
      • Richa

        June 06, 2019 at 10:41 am

        yay!

        Reply
    24. Ann

      March 19, 2019 at 6:50 pm

      5 stars
      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.

      Reply
      • Richa

        March 31, 2019 at 8:04 pm

        awesome!

        Reply
    25. Andy

      November 19, 2018 at 3:18 pm

      What sauce would go with this. What about a homemade marinara sauce.

      Reply
      • Richa

        November 19, 2018 at 9:38 pm

        yes that should work. the filling is moist enough to serve without

        Reply
    26. TB

      November 18, 2018 at 10:35 am

      hi! what can you serve this with? i’m thinking of making it as a main for thanksgiving. thanks!

      Reply
      • TB

        November 18, 2018 at 2:25 pm

        I meant what side dish can you serve with this meal? A salad, etc?

        Reply
      • Richa

        November 18, 2018 at 3:03 pm

        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.

        Reply
    27. Jennifer

      August 27, 2018 at 5:22 am

      5 stars
      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.

      Reply
      • Richa

        August 27, 2018 at 10:37 am

        awesome!!

        Reply
    28. LILYANA MUSLAR JACKSON

      July 31, 2018 at 7:46 am

      5 stars
      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!

      Reply
    29. Gina

      July 20, 2018 at 3:31 pm

      5 stars
      Can frozen spinach be used instead

      Reply
      • Richa

        July 20, 2018 at 5:20 pm

        yes, thaw and squeeze out excess water before using

        Reply
    30. Joy

      June 06, 2018 at 2:03 pm

      5 stars
      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.

      Reply
      • Richa

        June 06, 2018 at 7:22 pm

        Awesome!!

        Reply
    31. Ann

      March 18, 2018 at 1:21 pm

      5 stars
      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!

      Reply
      • Richa

        March 18, 2018 at 1:29 pm

        yay!! yes the berbere is so good with the chickpeas and greens and some crisp pastry in any format 🙂

        Reply
    32. Catherine Davis

      February 25, 2018 at 10:55 am

      5 stars
      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!

      Reply
      • Richa

        February 28, 2018 at 12:25 pm

        You can make it an open savory pie. Maybe add a few cut outs of the pastry.

        Reply
        • Catherine Davis

          February 28, 2018 at 2:49 pm

          5 stars
          Good idea. I tried it and topped it with vegan ‘cheese’ (just a little) and tomatoes. . . .turned out pretty good.

          Reply
          • Richa

            February 28, 2018 at 4:47 pm

            awesome!

            Reply
        • Christina

          February 22, 2020 at 8:28 am

          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!

          Reply
    33. ds

      January 01, 2018 at 11:41 am

      2 stars
      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.

      Reply
      • Richa

        January 01, 2018 at 12:34 pm

        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.

        Reply
    34. Sue

      December 14, 2017 at 8:04 am

      5 stars
      This is as pretty as it is tasty. I think i’l make it as a side next time we have company.
      Thanks Richa!!

      Reply
      • Richa

        December 14, 2017 at 11:01 am

        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 😉 ).

        Reply
    35. Katie

      October 24, 2017 at 3:50 pm

      5 stars
      Did you use anything to wash the puff pastry with before baking? Love your recipes!!

      Reply
      • Richa

        October 24, 2017 at 6:01 pm

        nope. if you use phyllo, then brush it with vegan butter or oil

        Reply
        • Katie

          December 08, 2018 at 12:00 pm

          5 stars
          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!

          Reply
    36. Emilie

      October 23, 2017 at 5:57 pm

      How well would this keep to meal prep couple days in advance ?

      Reply
      • Richa

        October 23, 2017 at 6:58 pm

        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.

        Reply
    37. Cassie Autumn Tran

      October 23, 2017 at 3:55 pm

      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!

      Reply
    38. Pam

      October 19, 2017 at 4:17 pm

      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!

      Reply
      • Richa

        October 20, 2017 at 4:43 pm

        Awesome!

        Reply
    39. Sue

      October 19, 2017 at 6:25 am

      5 stars
      This looks so yummy. I am going to try this recipe this weekend. Thank you!

      Reply
    40. JANANI VIJAYARAGHAVAN

      October 14, 2017 at 8:53 am

      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

      Reply
      • Richa

        October 15, 2017 at 4:52 pm

        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.

        Reply
    41. Maureen Cram

      October 05, 2017 at 2:00 am

      5 stars
      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.

      Reply
    42. Debi

      October 04, 2017 at 4:26 pm

      What recommendations do you have to make this gluten free?

      Reply
      • Richa

        October 04, 2017 at 6:32 pm

        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.

        Reply
    43. Feestzaal

      October 04, 2017 at 3:36 am

      Wow! This chickpea spinach pie looks very scrumptious. Thanks for sharing this delicious recipe.

      Reply
    44. hilana

      October 04, 2017 at 3:25 am

      5 stars
      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.

      Reply
    45. Kerry Harper

      October 03, 2017 at 8:20 pm

      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

      Reply
      • Richa

        October 03, 2017 at 10:50 pm

        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

        Reply
      • mice dancing on the keyboard

        October 06, 2017 at 12:49 am

        5 stars
        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 🙂

        Reply
        • Richa

          October 06, 2017 at 11:04 am

          Thank you for the brand list!!

          Reply
          • Carmen Azzopardi

            June 06, 2019 at 12:08 am

            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

            Reply
            • Richa

              June 06, 2019 at 12:16 am

              cooked lentils or a mix of mushrooms and coarsely chopped walnuts? mushrooms will take longer to cook

      • chhaya

        February 21, 2018 at 1:40 am

        Hi Kerry,

        You can use Pampas puff pastry. They are vegan. 🙂

        Best,
        Chhaya

        Reply
    46. Becky

      October 03, 2017 at 4:54 pm

      You create the most delicious recipes!

      Reply
      • Courtney Farmer

        November 16, 2019 at 12:37 pm

        5 stars
        This made for an amaaaaazing dinner. All loved it. Will definitely be making again soon. Thanks for the share!!

        Reply
        • Richa

          November 16, 2019 at 8:30 pm

          yay!

          Reply

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