Spinach and Chickpea Flan Recipes

Ingredients :

1 quantify short crust pastry

6 oz spinach

2 tbsp olive oil

1 small onion, thinly sliced

2 garlic cloves, crushed

1 tsp turmeric

7 oz canned chickpeas, drained

2 eggs, lightly beaten

7 fl oz single cream

pinch of grated nutmeg

salt and pepper

1. Roll out the pastry on a lightly floured surface, and use to line a deep, 8 inch flan tin.
2. Prick the base; chill for 20 minutes.
3. Line the pastry case with greaseproof paper and fill with baking beans or dried beans.
4. Bake in oven 400F, gas mark 6, 10 minutes.
5. Lift out the paper and beans and bake for 10 minutes until light golden brown.
6. Place the spinach in a large saucepan with just the water left on the leaves.
7. Heat gently for 3-4 minutes until the spinach wilts.
8. Drain in a colander, pressing down firmly with a wooden spoon to squeeze out excess moisture, and chop finely.
9. Heat the oil in a saucepan, add onion, garlic and turmeric, fry for 5 minutes.
10. Stir in the chickpeas and spinach, remove from heat and spread over the pastry case.
11. Beat the eggs, cream, nutmeg, salt and pepper together and pour into the pastry case.
12. Bake for 35-40 minutes until firm and golden, and serve.

Serves 7

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