Vegetable Recipes - Spinach and Chickpea Flan Recipe

Ingredients

Serve 6-8

• 1 quantity Short crust Pastry

• 175 g/6 oz spinach

• 2 tablespoons olive oil

• 1 small onion, thinly sliced

• 2 garlic cloves, crushed

• 1 teaspoon turmeric

• 200 g/7 oz canned chickpeas, drained

• 2 eggs, lightly beaten

• 200 ml/7 fl oz single cream

• pinch of grated nutmeg

• salt and pepper

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Method:

1. Roll out the pastry on a lightly floured surface, and use to line a deep, 20 cm/8 inch flan tin. Prick the base; chill for 20 minutes.

2. Line the pastry case with grease proof paper and fill with baking beans or dried beans. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.

3. Lift out the paper and beans and bake for a further 10 minutes or until it is light golden brown. Place the spinach in a large saucepan with just the water left on the leaves.

4. Heat gently for 3-4 minutes until the spinach wilts. Drain in a colander, pressing down firmly with a wooden spoon to squeeze out excess moisture, and chop finely.

5. Heat the oil in a saucepan, add the onion, garlic and turmeric, and fry for 5 minutes. Stir in the chickpeas and spinach, remove from the heat and spread over the pastry case.

6. Beat the eggs, cream, nutmeg, salt and pepper together and pour into the pastry case. Bake for 35-40 minutes until firm and golden, and serve.