…..'A sense of humour lends you poise, it gives you balance and it helps you to bend without breaking'…..

(HH Pujya Gurudev Swami Chinmayananda)

Final Friday Feedstuffs

Crikey, another month closer to 2015.  I caught myself out and am having to preschedule this due to travelling... so no photo, but you've all seen a tart before.  I suppose...

Pulsing Tarts

*      Prepare 8oz short crust pastry to your own preference
*      1 can chickpeas, drained and lightly crushed
*      1 small red onion, finely sliced
*      1 large ripe tomato
*      1 red finger chili, deseeded and diced
*      1 teaspoon paprika
*      1 teaspoon cracked black pepper
*      Good pinch of salt
*      2 large eggs
*      300 mls full milk

Pre-heat oven to 350’F/180’C.

Line an 8” pie tray…(or if you prefer, divide into individual tartlet trays)…with the pastry.  Blind bake for 10 minutes and remove from oven to cool before adding content.

Lightly sauté the onion, tomato and chili in some olive oil then toss through the chickpeas.  Place the mixture into the pastry.  Whisk the eggs and milk and seasonings together then pour evenly over the dry mix.

Bake in the oven for 25-30 mins.  The mixture should be just set and golden on top  Take care if using individual cases as they may cook more quickly.  Also keep an eye, because individual ovens do vary.

Serve hot with seasonal vegetables on the side, or cold with salad.

On another note; do click over to MY TAKE TOO for a special short story and hope you all have a safe and peaceful evening of All Hallows...


  1. The recipe sound good; I'll give it a try and then tell you what my foodie (and I) are saying :)

    Thank you!

    Greetings, Joana

  2. We like the sound of this recipe... we don't care much fur Chick Peas... PLAIN... butt MASHED would be a whole different thingy.

  3. Sounds yummy and healthy.

  4. The months do seem to just fly by, don't they?? This sounds like just the tart for a chilly fall day!

  5. Definitely one for us. We love chickpeas. :)


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