Savory pie with chickpeas and mushrooms

Savory pie with chickpeas and mushrooms

Preparation 60 min
Difficulty Intermediate
Servings 6


Prepare the dough by combining all the crust ingredients. Let it rest in the refrigerator for 30 minutes.

In the meantime, sauté the Champignon mushrooms. Add the drained cooked chickpeas and the smoothie of pumpkin, carrot, and apricot. Season with salt and pepper, and let them cook for about 10 minutes.

Roll out the dough thinly, giving it a round shape, and place the filling in the center. Cover with the edges of the dough.

Place the rustic tart in a preheated oven at 200°C (about 392°F) for approximately 20-25 minutes or until it is well golden brown.

Enjoy your rustic tart with mushroom, chickpea, and pumpkin filling!


For a baking dish of approximately 24 cm

All-purpose flour 250 gr (2 cups)

Extra virgin olive oil 50 gr (3 1/2 tbsp)

Salt 6 gr (1 tsp)

Water approximately 80 ml (1/3 cup)

For the filling

Champignon mushrooms 300 gr (2 cups)

Boiled chickpeas 1 can

Smoothie of pumpkin, carrot, and apricot 1

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