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Mushroom Chickpea Hazelnut Tart

Tara Parker-Pope
  • 65 minutes
  • Serves 8

INGREDIENTS

16 oz

Chickpeas, canned

1/2 cup

Flat-leaf parsley, fresh

1 cup

Kale, loosely packed

2

Medjool dates, pitted and diced

3 cups

Mushrooms, mixed

1/4 tsp

Orange, zest

1/2 cup

Red bell pepper

1/4 tsp

Rosemary, fresh

3

Sage, leaves fresh

1/2 cup

White onion

2/3 cup

Vegetable broth

1/8 tsp

Black pepper

1/3 cup

Corn meal, fine

1/3 cup

Nutritional yeast

1/4 tsp

Salt

1 tbsp

Olive oil, extra virgin

2/3 cup

Hazelnuts, raw

1

Premade vegan pie crust

1/4 cup

Orange juice, fresh