• 200gram spelt wholemeal flour
  • 90ml water
  • 2tbs olive oil
  • pinch of salt
  • 300gram pumpkin
  • 1/2 red onion
  • 3 stalks green kale
  • 4tbs olive oil
  • 150gram chickpeas
  • 2tbs water
  • 1tbs lemon juice
  • pinch of salt, pepper, cumin, curcuma
  1. Wash pumpkin and green kale and slice both in small chunks.
  2. Peel and slice the onion and steam it together with the pumpkin chunks in a pan with 2tbs heated olive oil.
  3. Add the green kale after two minutes and spice it with salt, pepper, cumin and curcuma.
  4. Put chickpeas, 2tbs olive oil, water, lemon juice and salt, pepper, cumin in a vessel and blend it.
  5. Preheat the oven at 180 degrees.
  6. For the pastry you knew flour, water, olive oil and salt either with your hands or a kitchen machine.
  7. Roll out the pastry and put it on a baking pan (prepared with a baking sheet).
  8. Then you top it with the chickpea cream and put the pumpkin-kale-mixture on top.
  9. After 20 minutes baking you can remove it from the oven and enjoy this vegan treat!

For the pastry I used the same recipe as for my “pumpkin-leek-tart”. The best thing is that you can knead it with your hands in less than two minutes! You don’t believe it? Try it out! 😉

rolled out pastry
pastry topped with cashew-cream
pumpkin, kale and onion steamed in a pan
ready for baking!
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