Chickpea And Tomato Tartlets For Blue Ribbon

~ Tandy
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. I used them to make my chickpea and tomato tartlets.

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

Print Recipe
4.67 from 3 votes

Chickpea And Tomato Tartlets

These are great for a #MeatlessMonday meal if you serve them with a side salad
Recipe Category: Vegetarian
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

for the labneh - you need to start this two days before you make the tarts

  • 200 g plain yoghurt
  • 5 g coriander leaves roughly chopped

for the coriander oil

  • 20 g fresh coriander
  • 60 mls olive oil

for the roasted chickpeas

  • 400 g tin chickpeas, drained, rinsed and patted dry
  • 5 mls ground cumin
  • 2.5 mls sweet paprika
  • 5 mls salt flakes
  • 50 mls olive oil
  • 10 mls coriander oil

for the tomatoes

  • 1 x 410 g tin chopped peeled tomatoes
  • 2 cloves garlic, crushed
  • Salt and freshly ground black pepper to season
  • 2.5 mls ground cumin

for the tartlets

  • 4 slices bread, crusts removed

Method

for the labneh

  • Place the yoghurt and coriander leaves into a bowl and mix to combine
  • Place a sieve over a bowl
  • Line the sieve with muslin
  • Place the yoghurt into the muslin
  • Shape into a ball using the muslin and secure the top tightly
  • Place into the fridge overnight
  • The following day transfer the yoghurt to a dry piece of muslin and repeat the process

for the coriander oil

  • Place the coriander and oil into a blender
  • Process until the leaves are fine and the oil is green

for the roasted chickpeas

  • Preheat the oven to 220° Celsius
  • Add the spices and salt to a bowl and mix to combine
  • Add the chickpeas and toss to coat thoroughly
  • Place the olive oil and coriander oil into a baking tin
  • Place into the oven for 2 minutes to heat
  • Carefully remove from the oven and add the chickpeas in a single layer
  • Bake for 10 minutes
  • Remove and set aside

for the tomatoes

  • Place all of the ingredients into a sauce pan
  • Stir to combine
  • Place onto the stove on a low temperature
  • Cook for 90 minutes, stirring occasionally
  • Adjust the seasoning and remove from the heat

for the tartlets

  • Preheat the oven to 180° Celsius
  • Roll out each slice of bread to 5mm thick
  • Cut a circle from each slice to fit the tart tin
  • Brush the one side with the coriander oil and place that side down into the tin
  • Press firmly into the tin and line with baking paper
  • Place baking beans into the tin
  • Bake for 5 minutes and remove from the oven
  • Remove the baking beans and baking paper
  • Brush the exposed surface with coriander oil
  • Return to the oven and bake for a further 5 minutes
  • Remove from the oven and add 3 generous teaspoons of the tomato mixture to each tin
  • Scatter on a generous teaspoon of the chickpeas
  • Return to the oven and bake for a further 3 minutes
  • Carefully remove each tart from the casing
  • Add a little bit of the coriander from the oil to each tart
  • Top with a teaspoon scoop of the labneh
  • Serve hot, warm or at room temperature

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:

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

43 thoughts on “Chickpea And Tomato Tartlets For Blue Ribbon”

  6. Tandy – I simply adore these tartlets! Chickpeas are a fav of mine – but I’ve never had them in a tartlet before – fantastic idea!

    Reply

  10. Hi Tandy, watched your video, very impressive, you should have your own cooking show. The tartlets are beautiful, I bet they are delicious!

    Reply

  11. Even though you didn’t win, your recipe was unique and your pictures are drool worthy! Love any form of preparing chickpeas. Great post.

    Reply
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