Best Chickpea Crumble Recipes

Tomato Tart with Chickpea Crumble image

Provided by Katherine Sacks

Yield 2 servings

Number Of Ingredients 15

1 (7 1/2-ounce) prepared pie crust or homemade pie dough, defrosted
All-purpose flour (for surface)
1/2 cup cooked chickpeas, drained, rinsed, patted dry
2 tablespoons raw pistachios, coarsely chopped
1 tablespoon extra-virgin olive oil
1 small garlic clove, coarsely chopped
1/2 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 3/4 ounces grated Parmesan (about 1/2 cup), divided
1 3/4 ounces grated Gruyère (about 1/3 cup), divided
1/4 cup thinly sliced sweet onion, such as Vidalia
2 cups multicolored cherry tomatoes, halved
1 large egg, beaten to blend
1/4 cup basil leaves, coarsely chopped

Steps:

Preheat oven to 450°F. Roll out dough on a lightly floured surface to a 10 1/2" round. Transfer to a parchment-lined baking sheet and chill until ready to use.
Pulse chickpeas, pistachios, oil, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped, about 15 seconds.
Sprinkle half of cheese over top of dough, leaving a 1/2" border. Sprinkle three-quarters of chickpea crumble over cheese. Top with onion, then tomatoes. Top with remaining cheese and chickpea crumble. Fold edges of dough over filling, tucking and overlapping slightly as needed. Using a pastry brush, brush edges of crust with egg wash.
Bake tart until crust is golden brown and tomatoes are roasted and beginning to burst, 16-18 minutes.
Top tart with basil and cut into wedges.

Chickpea Crumble image

Provided by the_allergic_chef

Time 42m

Yield 1 crumble, 2 serving(s)

Number Of Ingredients 13

1 onion, peeled and chopped
1 stick celery, chopped (optional)
1/2 small red pepper, sliced finely
2 carrots, peeled and chopped
1 teaspoon peanut oil
2 tablespoons water
200 g canned tomatoes
175 g canned chick-peas, drained
1/2 teaspoon ground cumin
100 g brown rice flour
25 g oats
2 tablespoons pumpkin seeds
3 tablespoons cold-pressed seed oil

Steps:

Preheat oven to 190 degrees celcius (375 degrees F).
Steam fry the onion, celery, carrots and pepper in the groundnut oil and water for about 5 minutes. Add tomatoes, chickpeas and cumin and bring to the boil.
In a bowl, combine brown rice flour, oatflakes and pumpkin seeds and rub in seed oil until the mixture resembles breadcrumbs.
Put the chickpea mix into an oven proof dish and top with a thin layer of crumble.
Bake for 30 minutes until topping is golden, then serve.

Nutrition Facts : Calories 472.7, Fat 9.9, SaturatedFat 1.7, Sodium 440.7, Carbohydrate 84.5, Fiber 11.6, Sugar 9, Protein 14.3