Spiced Chickpea and Spinach Tart with Harissa Drizzle

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt, then cut in 1/2 cup cold unsalted butter until crumbly, and gradually add 1/4 cup ice water, mixing until a dough forms.

2. 2

   Wrap the dough in plastic and chill for 30 minutes while you prepare the filling.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over medium heat, then sauté 1 medium finely diced red onion until softened, about 5 minutes, before adding 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon ground coriander, cooking for 1 minute until fragrant.

4. 4

   Stir in 1 can (15 ounces) drained and rinsed cooked chickpeas, 5 ounces fresh spinach (adding in batches if needed), 1/4 cup vegetable broth, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, cooking until spinach wilts and liquid reduces, about 5-7 minutes.

5. 5

   Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan, carefully transfer the dough to the pan, pressing it gently into the bottom and sides, and trim any excess.

6. 6

   Pour the chickpea and spinach filling into the tart crust and spread evenly.

7. 7

   Bake the tart in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is heated through.

8. 8

   While the tart bakes, whisk together 2 tablespoons harissa paste, 1/4 cup plain Greek yogurt, and 1 tablespoon water for the harissa drizzle, then serve the tart warm with a generous drizzle of the harissa sauce.