Ingredients
- 2 15-oz cans chickpeas, drained and rinsed, divided
- 2 t olive oil
- 1 large yellow onion, minced
- 2 garlic cloves, minced
- 2 t grated fresh ginger
- 1 t ground coriander
- 1/2 t ground cumin
- 1/4 t ground allspice
- 1/4 t cayenne
- 1/2 c vegetable broth
- 1 c unsweetened coconut milk, plus more if needed
- 1/2 c frozen green peas, thawed
- 1/2 c golden raisins
- 1/2 c chopped dried apricots
- 1/2 c chopped pitted prunes
- 3 T chopped fresh cilantro
- 1 T fresh lemon juice
- 2 t lemon zest
- 1/2 t salt
- 2 sheets vegan puff pastry, thawed
- 1/2 c toasted slivered almonds
Directions
Preheat oven to 400 degrees. In a small bowl, place half of the chickpeas, mash thoroughly, and set aside. In a large skillet over medium heat, heat oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook 1 minute. Reduce heat to low, stir in coriander, cumin, allspice, and cayenne, and continue to cook for a few minutes or until onion is very soft, stirring in vegetable broth as you cook.Stir in mashed chickpeas, coconut milk, green peas, raisins, apricots, and prunes. Bring to a simmer and cook, stirring occasionally, until mixture thickens, about 5 minutes. If mixture becomes too thick, stir in additional coconut milk. Remove from heat, stir in remaining chickpeas, cilantro, lemon juice, lemon zest, and salt, and set aside to cool completely.
In a 9″ Springform or cake pan, press one sheet of pastry. Spread cooled filling mixture evenly inside pastry. Sprinkle almonds on top of filling. Arrange second sheet of pastry on top, trimming sides and crimping ends of both sheets of pastry together to seal. Using a form, poke a few holes in top of pastry.
Bake until golden brown, 30-40 minutes. Cool for about 8 minutes before removing from pan and cutting into wedges. Serve immediately.