Recipe For Chickpea And Tomato Tartlets

Head straight on to the recipe for Chickpea And Tomato Tartlets ♥

Chickpeas or as they might be known where you live, garbanzo beans, are part of the legume family. They are high in protein and are traditionally used to make hummus. These have been cultivated in the Middle East for the past 7 500 years and you will always find a tin of them in my pantry.

Chickpea And Tomato Tartlets
Chickpea And Tomato Tartlets

The arrival of our Blue Ribbon #BestThingWithSlicedBread mystery box brought with it a conundrum. Would we all end up making the exact same dish as the ingredients seemed to be steering us in the direction of a curry? My first idea was to head off where indicated and make a chickpea and tomato curry with a yoghurt and coriander raita and flat breads. But, worrying that my two fellow contestants would drive down the same road, I moved my idea to making a kitchen hack pizza. This concept evolved to chickpea and tomato tartlets which could make for a great #MeatlessMonday meal. This round did not have a theme and we were tasked to make whatever we liked. And I can tell you that we really liked these tartlets.

Chickpea And Tomato Tartlets #BestThingWithSlicedBread
Chickpea And Tomato Tartlets #BestThingWithSlicedBread

For those of you who are interested in watching my video, please click here. I was not the winner of round 1 but my recipe was described as combining modern with retro in this mouth-watering veggie appetiser. Sam, who is a professional chef and my dear friend won with her recipe for overnight asparagus and mozzarella cheese strata.

The Inside Of My Chickpea And Tomato Tartlets
The Inside Of My Chickpea And Tomato Tartlets


4.7 from 3 reviews
Chickpea And Tomato Tartlets
 
These are great for a #MeatlessMonday meal if you serve them with a side salad
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Ingredients
for the labneh - you need to start this two days before you make the tarts
  • 200g plain yoghurt
  • 5g coriander leaves, roughly chopped
for the coriander oil
  • 20g fresh coriander
  • 60mls olive oil
for the roasted chickpeas
  • 400g tin chickpeas, drained, rinsed and patted dry
  • 5mls ground cumin
  • 2.5mls sweet paprika
  • 5mls salt flakes
  • 50mls olive oil
  • 10mls coriander oil
for the tomatoes
  • 410g tin chopped peeled tomatoes
  • 2 garlic cloves, crushed
  • Salt and freshly ground black pepper to season
  • 2.5mls ground cumin
for the tartlets
  • 4 slices of bread, crusts removed
Method
for the labneh
  1. Place the yoghurt and coriander leaves into a bowl and mix to combine
  2. Place a sieve over a bowl
  3. Line the sieve with muslin
  4. Place the yoghurt into the muslin
  5. Shape into a ball using the muslin and secure the top tightly
  6. Place into the fridge overnight
  7. The following day transfer the yoghurt to a dry piece of muslin and repeat the process
for the coriander oil
  1. Place the coriander and oil into a blender
  2. Process until the leaves are fine and the oil is green
for the roasted chickpeas
  1. Preheat the oven to 220° Celsius
  2. Add the spices and salt to a bowl and mix to combine
  3. Add the chickpeas and toss to coat thoroughly
  4. Place the olive oil and coriander oil into a baking tin
  5. Place into the oven for 2 minutes to heat
  6. Carefully remove from the oven and add the chickpeas in a single layer
  7. Bake for 10 minutes
  8. Remove and set aside
for the tomatoes
  1. Place all of the ingredients into a sauce pan
  2. Stir to combine
  3. Place onto the stove on a low temperature
  4. Cook for 90 minutes, stirring occasionally
  5. Adjust the seasoning and remove from the heat
for the tartlets
  1. Preheat the oven to 180° Celsius
  2. Roll out each slice of bread to 5mm thick
  3. Cut a circle from each slice to fit the tart tin
  4. Brush the one side with the coriander oil and place that side down into the tin
  5. Press firmly into the tin and line with baking paper
  6. Place baking beans into the tin
  7. Bake for 5 minutes and remove from the oven
  8. Remove the baking beans and baking paper
  9. Brush the exposed surface with coriander oil
  10. Return to the oven and bake for a further 5 minutes
  11. Remove from the oven and add 3 generous teaspoons of the tomato mixture to each tin
  12. Scatter on a generous teaspoon of the chickpeas
  13. Return to the oven and bake for a further 3 minutes
  14. Carefully remove each tart from the casing
  15. Add a little bit of the coriander from the oil to each tart
  16. Top with a teaspoon scoop of the labneh
  17. Serve hot, warm or at room temperature
My Notes
I used Blue Ribbon Low GI Brown Bread

Click on the links for conversions and notes.

Best Thing With Sliced Bread Round 2 Ingredients
Best Thing With Sliced Bread Round 2 Ingredients

Disclosure: I was invited to take part in this competition by Nicole Ferger from Gullan&Gullan. The ingredients were provided to me and the allowed pantry items of spices and oil were used for this recipe. By entering I stand a chance of winning a gift voucher from Yuppiechef. This post is in line with my blogging policy.

What I blogged March 17:

Lavender and Lime Signature

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40 thoughts on “Recipe For Chickpea And Tomato Tartlets

  1. I don’t usually work with chickpeas. Might have to start with this recipe!

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    1. Let me know if you try this Eileen 🙂

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  2. They’re like little indian channa tarts- what a cool idea 🙂 Sounds perfect!
    Sarah sharing the blog ♥ Carrot Cake LoafMy Profile

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    1. Thanks Sarah 🙂

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  3. I love chickpeas, but the thing I like about this recipe the best is the way you did the base. A lovely shortcut that I want to ‘copy’. Yum.
    Serina aka Ms Frugal Ears sharing the blog ♥ $5 Friday: Choc Banana MuffinsMy Profile

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    1. Thanks Serina 🙂

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  4. Chickpeas and cumin – a classic combo. Well done on getting the grey matter thinking and pulling something different out of the (mystery) box.
    Fiona @TIFFIN bite sized food adventures sharing the blog ♥ A-Z Guidebook: Jordan, PetraMy Profile

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    1. Thanks Fiona 🙂

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  5. Super creative and thinking outside the (mystery)box, love these tartlets!
    Evelyne CulturEatz sharing the blog ♥ Cornish Bacon Egg Pye, Medieval Cooking Part 1My Profile

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    1. Thanks Evelyne 🙂

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  6. If there was a love button, I would definitely be pushing it right now.
    Tammy sharing the blog ♥ Egg it on – Breakfast Hack SeriesMy Profile

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    1. Aw, thanks so much!

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  7. This is a really good recipe. I happen to have all the ingredients in the pantry. I shall be making these soon
    Gary sharing the blog ♥ MCC: Dumplings @ Yat Bun TongMy Profile

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    1. Thanks Gary, hope you enjoy them 🙂

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  8. They look delicious and really quite unusual which I always love. The flavours in those chickpeas sound so tempting!

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    1. They were delicious Corina 🙂

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  9. They look so good Tandy!! I’m so impressed by the look and sound of these! 😀
    Lorraine @Not Quite Nigella sharing the blog ♥ Fruity & Fresh Sweet Cream Ricotta PancakesMy Profile

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    1. Thank you Lorraine 🙂

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  10. Even though you didn’t win, your recipe was unique and your pictures are drool worthy! Love any form of preparing chickpeas. Great post.
    Rosemary sharing the blog ♥ Top 10 Authentic Foodie Experiences in Buenos Aires – Part 1My Profile

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    1. Thank you so much Rosemary 🙂

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  11. Hi Tandy, watched your video, very impressive, you should have your own cooking show. The tartlets are beautiful, I bet they are delicious!
    cheri sharing the blog ♥ Strawberry ToastMy Profile

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    1. Thanks for watching, and the compliment 🙂

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  12. I love savory tarts so much, and these are marvelous. Love that filling and the crust looks so pretty. 🙂
    Krista sharing the blog ♥ Dyeing and Feasting with VikingsMy Profile

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    1. Thank you Krista 🙂

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  13. I love tartlestt and this tomato chickpea version is speaking to me. Absolutely awesome share!

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    1. I am sure you would love these Anu 🙂

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  14. The labneh on top makes it so tantalizing!
    Rosemarie sharing the blog ♥ Enigma Fine Chocolates at the Old Bus Depot MarketsMy Profile

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    1. Thanks Rosemarie 🙂

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  15. Tandy – I simply adore these tartlets! Chickpeas are a fav of mine – but I’ve never had them in a tartlet before – fantastic idea!
    Shashi at RunninSrilankan sharing the blog ♥ Green Smoothie & Muesli Breakfast CookiesMy Profile

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    1. Thank you Shashi 🙂

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  16. Such delicious morsels, Tandy!

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    1. Thank you Liz 🙂

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  17. They look cute & tasty. YUM.
    Pam sharing the blog ♥ Irish Apple Cake with Cinnamon Whipped CreamMy Profile

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    1. Thank you Pam 🙂

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  18. Very original!
    Chica Andaluza sharing the blog ♥ Fresh Spanish ChorizoMy Profile

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    1. Thank you Tanya 🙂

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  19. I was drooling when I saw you post these on Facebook yesterday. I love the combination of tomatoes and chickpeas – it’s very Mediterranean.

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    1. That is such a compliment Dannii 🙂

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  20. These look delicious Tandy. Bravo!

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    1. Thank you Sam xox

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