Preheat oven to 400°F. Add 1 tbsp oil, onion, celery, garlic, 1/4 tsp salt and pepper in a skillet over medium-high heat. Cook 9- 10 minutes, stirring occasionally, until softened and turning golden. In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, 2 tsp tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus). Add 3/4 cup toasted walnuts and oats, and briefly pulse to lightly break up nuts. Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas. Transfer mixture to pie shell (or lightly oiled pie plate, see note), smoothing to evenly distribute. Combine remaining oil and remaining tamari, and brush over top. Sprinkle on remaining walnuts. Bake for 30–35 minutes, until tart is golden on edges and top. Cool 5–10 minutes, then serve with sauce or gravy of choice.
Shop Ingredients
Directions
Preheat oven to 400°F. Add 1 tbsp oil, onion, celery, garlic, 1/4 tsp salt and pepper in a skillet over medium-high heat. Cook 9- 10 minutes, stirring occasionally, until softened and turning golden. In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, 2 tsp tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus). Add 3/4 cup toasted walnuts and oats, and briefly pulse to lightly break up nuts. Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas. Transfer mixture to pie shell (or lightly oiled pie plate, see note), smoothing to evenly distribute. Combine remaining oil and remaining tamari, and brush over top. Sprinkle on remaining walnuts. Bake for 30–35 minutes, until tart is golden on edges and top. Cool 5–10 minutes, then serve with sauce or gravy of choice.
