The fall season brings us wonderful opportunities to marvel at the bounty of local fresh vegetables and herbs, and a good reason to put on the oven, warm up the house, and enjoy a baked casserole. For Grasshopper, chick peas have always held an untapped culinary mystery and so kitchen experiments on the art of alchemizing the chick pea with veggies began. Hence the discovery of how well the magical chick pea mashes and tastes with cooked squash was born.
It is the adaptability, taste and texture of the chick pea that make it so accessible as a baking ingredient. Once cooked, Grasshopper often will mash 75% of the pot when warm as they get very creamy this way. The other 25% is left whole just for variety's sake in other recipes. They freeze well both ways, and having a store of mashed chick peas is always handy for a quick protein addition to a meal, be it hummus, Roasted Snack Beans, or adding to a soup.
This mashed chick pea recipe has gone through a few incarnations, starting out as being baked into a simple legume loaf, Grasshopper wanted to create a complete meal, so cooked and drained seasonal vegetables are added. The ingredient list may appear daunting however the squash and non-starch veg were pre-cooked, (any veg leftovers will do, or frozen) and the spices create this wonderful deep-dish meal to enjoy with a bottom and top chick pea crust that tastes like a falafel, sandwiching veggies. Mmmmm.
Spicy Chick Pea Deep Dish Bake
Crust
1 1/2 c cooked and mashed chick peas
1/3 c pumpkin seed (grasshopper pre-soaks and drains these for 5 hours)
1/2 c cooked and mashed squash
1/3 c parsley
juice from 1/2 a lemon
1/4 c olive or coconut oil
1/2 c buckwheat flour
1/4 tsp baking soda
3/4 tsp salt
1/2 tsp ground pepper
1 tsp cumin
1 tsp paprika
1/2 tsp ground coriander
1 tsp ground ginger, or a thumb-nail size of grated ginger root
1 tsp caraway seed
1 very large (or 2 medium) grated garlic clove
Veg Filling
Cook any non-starch veg combo and drain moisture out onto a paper towel.
1 c spinach
1/2 c peas
1/2 c green beans
Process all crust ingredients in a food processor until smooth.
Pre-heat the oven to 375* F.
Oil a 9 or 10 inch square baking dish, or pie plate, or line with parchment paper.
Spoon and spread about 1/3 of crust batter on the bottom. Pre-bake for 10 minutes, then remove from the oven. Cover this layer with the drained veg mix. Spoon and spread the rest of the crust batter evenly over the veg to form the top crust.
Bake in oven until top crust is brown and your kitchen smells divine, 45 min- 1 hour.
Love Grasshopper
It is the adaptability, taste and texture of the chick pea that make it so accessible as a baking ingredient. Once cooked, Grasshopper often will mash 75% of the pot when warm as they get very creamy this way. The other 25% is left whole just for variety's sake in other recipes. They freeze well both ways, and having a store of mashed chick peas is always handy for a quick protein addition to a meal, be it hummus, Roasted Snack Beans, or adding to a soup.
This mashed chick pea recipe has gone through a few incarnations, starting out as being baked into a simple legume loaf, Grasshopper wanted to create a complete meal, so cooked and drained seasonal vegetables are added. The ingredient list may appear daunting however the squash and non-starch veg were pre-cooked, (any veg leftovers will do, or frozen) and the spices create this wonderful deep-dish meal to enjoy with a bottom and top chick pea crust that tastes like a falafel, sandwiching veggies. Mmmmm.
Spicy Chick Pea Deep Dish Bake
Crust
1 1/2 c cooked and mashed chick peas
1/3 c pumpkin seed (grasshopper pre-soaks and drains these for 5 hours)
1/2 c cooked and mashed squash
1/3 c parsley
juice from 1/2 a lemon
1/4 c olive or coconut oil
1/2 c buckwheat flour
1/4 tsp baking soda
3/4 tsp salt
1/2 tsp ground pepper
1 tsp cumin
1 tsp paprika
1/2 tsp ground coriander
1 tsp ground ginger, or a thumb-nail size of grated ginger root
1 tsp caraway seed
1 very large (or 2 medium) grated garlic clove
Veg Filling
Cook any non-starch veg combo and drain moisture out onto a paper towel.
1 c spinach
1/2 c peas
1/2 c green beans
Process all crust ingredients in a food processor until smooth.
Pre-heat the oven to 375* F.
Oil a 9 or 10 inch square baking dish, or pie plate, or line with parchment paper.
Spoon and spread about 1/3 of crust batter on the bottom. Pre-bake for 10 minutes, then remove from the oven. Cover this layer with the drained veg mix. Spoon and spread the rest of the crust batter evenly over the veg to form the top crust.
Bake in oven until top crust is brown and your kitchen smells divine, 45 min- 1 hour.
Love Grasshopper
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