Greens and chickpea filling (for galette) from The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day (page 237) by Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dill or parsley for mint.

  • eliza on December 17, 2024

    Made this filling again with kale fresh from the garden, my own garlic, and some dark chickpeas. I also added some sliced cooked potatoes to the mix and had it as a quick lunch. Really good; will make this way again.

  • eliza on June 13, 2022

    Page 237. I made the filling only and it’s delicious. I used kale and chard with herbs as well as onion and garlic from the garden. I added green onion with mint, oregano, and dill, and used feta cheese. I loved the addition of zataar and added a bit more sumac and some lemon juice. I used some of the filling with home made nettle pasta which was very good. I plan to make the rest into a galette with a different pastry recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.