Chickpea and Spinach Bake with Parmesan Crust, Warm Roasted Tomato Sauce and Basil

Name: Chickpea and Spinach Bake with Parmesan Crust, Warm Roasted Tomato Sauce and Basil
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 14 oz cooked chickpeas, drained; 4 cups fresh spinach; 1 cup yellow onion; 4 cloves garlic; 2 large eggs; 3/4 cup grated Parmesan cheese; 1/4 cup chickpea flour; 3 tbsp olive oil; 1 tsp dried oregano; 1 tsp sweet paprika; 1 tsp salt; 1/2 tsp black pepper; 2 cups cherry tomatoes; 1 tbsp balsamic vinegar; 1/4 cup fresh basil

An original gluten-free dish with a tender interior and golden top: a savory bake of mashed chickpeas, spinach, onion, and cheese, baked until set and served with a warm sauce of roasted tomatoes, garlic, and basil. Ideal as a vegetarian main course.

20 minPrep

35 minCook

55 minTotal

4Servings

VegetarianGluten-FreeHigh Protein

Ingredients

Adjust servings

400 g cooked chickpeas, drained (for the base of the pastel)
120 g fresh spinach (chopped en trozos large)
120 g yellow onion (finely chopped)
12 g garlic (2 cloves for the pastel and 2 for the sauce)
2 units eggs (lightly batidos)
70 g grated Parmesan cheese (divided)
35 g chickpea flour (ayuda a ligar)
45 ml olive oil (divided)
2 g dried oregano (divided)
2 g sweet paprika (for the pastel)
6 g salt (or to taste, divided)
2 g black pepper (divided)
300 g cherry tomatoes (for the sauce)
15 ml balsamic vinegar (for the sauce)
10 g fresh basil (chopped, more algunas leaves for servir if desired)

Nutrition facts

per serving

315 kcal

Calories

16 g

Protein

24 g

Carbs

17 g

Fat

6 g

Fiber

18 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsSulfites

Instructions

1
1. Preheat the oven to 200°C / 400°F. Lightly grease a small baking dish or pan, about 20 cm / 8 inches, with a little of the olive oil.
2
2. Place the cherry tomatoes on a small baking tray with 2 whole or chopped garlic cloves. Add 1 1/2 tablespoons olive oil, the balsamic vinegar, half of the oregano, a pinch of salt, and a pinch of black pepper. Toss well and roast for 20 minutes at 200°C / 400°F, until the tomatoes are very soft.
3
3. While the tomatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 5 minutes, stirring, until translucent.
4
4. Add the remaining 2 chopped garlic cloves to the skillet and cook for 30 seconds. Add the spinach, another pinch of salt, and cook for 2 to 3 minutes until wilted. Remove from the heat.
5
5. In a large bowl, mash the cooked chickpeas with a fork or potato masher, leaving some texture. Add the beaten eggs, chickpea flour, 50 g of the grated Parmesan, the sweet paprika, the remaining oregano, and the remaining salt and pepper, and mix well.
6
6. Fold the sautéed onion, garlic, and spinach into the bowl. Mix until thick and evenly combined.
7
7. Transfer the mixture to the prepared dish and smooth the top. Drizzle with the remaining 1/2 tablespoon olive oil and sprinkle with the remaining 20 g grated Parmesan.
8
8. Bake for 15 minutes at 200°C / 400°F, or until firm in the center and golden on top.
9
9. Remove the tomato tray from the oven. Transfer the roasted tomatoes, their juices, the roasted garlic, and the fresh basil to a blender cup or bowl. Blend briefly to make a warm, rustic-textured sauce. Adjust with the remaining salt and pepper if needed.
10
10. Let the bake rest for 5 minutes. Cut into portions and serve warm with the roasted tomato and basil sauce spooned over or alongside.
11
11. If desired, finish with a few extra fresh basil leaves just before serving.

Chef tips

For a firmer texture, let the mixture rest for 5 minutes before baking so the chickpea flour can absorb moisture. If you want a deeper golden top, broil for 2 extra minutes, watching closely.

Substitutions

You can use a hard vegetarian cheese instead of Parmesan if preferred. Fresh spinach can be replaced with 80 g / 3 oz well-drained frozen spinach. Balsamic vinegar can be swapped for red wine vinegar for a less sweet sauce.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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