Ingredients:

  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (113 g) unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 4-6 tablespoons (60-90 ml) ice water
  • 1 can (15 oz or 425 g) chickpeas, drained and rinsed
  • 1 tablespoon (15 ml) olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 2 cups (60 g) fresh spinach or arugula
  • 4 oz (113 g) goat cheese, crumbled
  • Zest of 1 lemon
  • Juice of ½ lemon
  • Salt and pepper to taste

Instructions:

  1. Combine flour and salt in a food processor. Add cold butter, pulse until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disk, wrap in plastic, and chill for at least 1 hour.
  2. Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent. Add minced garlic, cumin, and smoked paprika; cook until fragrant. Stir in chickpeas; cook until just warmed. Add spinach, lemon zest, and juice; season with salt and pepper. Remove from heat and mix in crumbled goat cheese.
  3. Preheat oven to 400°F (200°C). Roll out chilled dough on a floured surface into a rough circle. Transfer to a parchment-lined baking sheet. Scoop chickpea filling into the center, leaving a border around the edges. Fold edges of the dough over the filling, pleating as necessary.
  4. Bake in preheated oven for 30-35 minutes until golden brown. Let cool slightly before slicing and serving.