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.
Head straight on to the recipe for 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.
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.
Chickpea And Tomato Tartlets
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
Click on the links for conversions and notes.
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:
- two years ago – Olive Oil Ice Cream
- four years ago – Friday’s Food Quiz
- five years ago – Pilsner Beer Chicken
These look delicious Tandy. Bravo!
Thank you Sam xox
I was drooling when I saw you post these on Facebook yesterday. I love the combination of tomatoes and chickpeas – it’s very Mediterranean.
That is such a compliment Dannii 🙂
Very original!
Thank you Tanya 🙂
They look cute & tasty. YUM.
Thank you Pam 🙂
Such delicious morsels, Tandy!
Thank you Liz 🙂
Tandy – I simply adore these tartlets! Chickpeas are a fav of mine – but I’ve never had them in a tartlet before – fantastic idea!
Thank you Shashi 🙂
The labneh on top makes it so tantalizing!
Thanks Rosemarie 🙂
I love tartlestt and this tomato chickpea version is speaking to me. Absolutely awesome share!
I am sure you would love these Anu 🙂
I love savory tarts so much, and these are marvelous. Love that filling and the crust looks so pretty. 🙂
Thank you Krista 🙂
Hi Tandy, watched your video, very impressive, you should have your own cooking show. The tartlets are beautiful, I bet they are delicious!
Thanks for watching, and the compliment 🙂
Even though you didn’t win, your recipe was unique and your pictures are drool worthy! Love any form of preparing chickpeas. Great post.
Thank you so much Rosemary 🙂
They look so good Tandy!! I’m so impressed by the look and sound of these! 😀
Thank you Lorraine 🙂
They look delicious and really quite unusual which I always love. The flavours in those chickpeas sound so tempting!
They were delicious Corina 🙂
This is a really good recipe. I happen to have all the ingredients in the pantry. I shall be making these soon
Thanks Gary, hope you enjoy them 🙂
If there was a love button, I would definitely be pushing it right now.
Aw, thanks so much!
Super creative and thinking outside the (mystery)box, love these tartlets!
Thanks Evelyne 🙂
Chickpeas and cumin – a classic combo. Well done on getting the grey matter thinking and pulling something different out of the (mystery) box.
Thanks Fiona 🙂
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.
Thanks Serina 🙂
They’re like little indian channa tarts- what a cool idea 🙂 Sounds perfect!
Thanks Sarah 🙂
I don’t usually work with chickpeas. Might have to start with this recipe!
Let me know if you try this Eileen 🙂