Its quiche-like texture is so luscious your guests may not guess what it's made of, food writer Myra Kornfeld says. Its quiche-like texture is so luscious your guests may not guess what it's made of, food writer Myra Kornfeld says. She explains that she's not vegan or even technically a vegetarian herself. However, she saw a need for a cookbook that would focus on this increasingly popular cuisine and offer complex, inventive recipes for full, satisfying meals within its precepts. The basis of her chickpea tart is a polenta-like porridge of chickpea flour and water that cooks slowly, she writes.
Chickpea flour is available in Indian stores, gourmet markets and many natural food stores.
Always add cold liquids to polenta, never hot, and beat thoroughly before heating to avoid lumps. She suggests serving the tart and sauce with rice, chutney and wilted spinach. Warm 1 tablespoon of the oil in a medium-size skillet. Add the onions and saute over medium heat until the onions start to brown, about 7 minutes. Add the salt.