Ingredients

Method

• 200 g dried chickpeas, soaked overnight
• 2 garlic cloves, peeled
• 100 g spring onions, chopped
• 30 g coriander, chopped
• 30 g parsley, chopped
• 2 t ground cumin
• 1 t ground coriander
• 1 lemon, juiced
• sea salt and freshly ground black pepper, to taste
• 2 large free-range eggs
For the salad:
• 100 g watercress
• 20 g mint
• 50 g pomegranate rubies
• 1 T sumac
• 1 red onion, thinly sliced
• 100 g green olives, pitted
• 2 T tahini, plus extra for drizzling

Method

Ingredients

1. Preheat the oven to 190°C and grease a 26–28 cm pie dish. Place all the ingredients, except the eggs, into a food processor, then pulse to form fine crumbs that come together into a ball when moulded. Add the eggs and pulse to form a dough, without overworking. If necessary, add 3–4 T water.

2. Spoon the dough into the greased dish and gently flatten to create an even surface. Bake for 35–40 minutes, or until deep golden brown.

3. To make the salad, combine all the ingredients in a bowl, then place on top of the tart to serve. Add thinly sliced pickles, if you like. Serve with the tart, drizzled with tahini.

Find more savoury tart recipes here. 

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi