Curried Chickpea Tartlets

Curried Chickpea Tartlets
DifficultyBeginner

hese Curried Chickpea Tartlets feature a spiced, creamy chickpea filling nestled in crisp mini tart shells — a flavorful and plant-based appetizer perfect for entertaining. Packed with Indian-inspired spices, they’re bite-sized crowd-pleasers with global flair.

SharePostSaveThreads
Yields24 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Makes 24 mini tartlets
For the Tart Shells
 24 mini tart shells (store-bought or homemade pâte brisée)
 Optional: 1 egg for egg-washing if baking from scratch
For the Curried Chickpea Filling
 1 tbsp oil (olive or coconut)
 1 small onion, finely diced
 2 cloves garlic, minced
 1 tsp grated fresh ginger
 1 ½ tsp curry powder
 ½ tsp ground cumin
 ¼ tsp turmeric
 1 can chickpeas, drained & rinsed
 ¼ cup coconut milk (or Greek yogurt for a tangier twist)
 1 tbsp lemon juice
 Salt and pepper to taste
 Optional: chili flakes for heat
Garnish
 Chopped cilantro or mint
 Toasted cumin seeds or a sprinkle of smoked paprika
 Microgreens or thin-sliced scallions (for presentation)
Prepare Tart Shells
1

  • If using frozen or refrigerated shells, pre-bake according to package directions until golden and crisp. Let cool.

Make the Filling
2

  • Heat oil in a skillet over medium heat.

  • Sauté onion until soft and translucent, 3–5 minutes.

  • Add garlic, ginger, and spices. Toast until fragrant, about 1 minute.

  • Stir in chickpeas and mash lightly (leave some texture).

  • Add coconut milk and lemon juice. Simmer until mixture thickens (5–7 minutes).

  • Season with salt, pepper, and optional chili flakes.

  • Let cool slightly.

Assemble Tartlets
3

  • Spoon warm or room-temperature chickpea mixture into tart shells.

  • Garnish with fresh herbs and optional toppings.

Pairing Suggestions
4

  • Drinks:

    • Gewürztraminer or Riesling (aromatic whites balance curry spice)

    • Mango lassi or cucumber cooler (non-alcoholic)

    • Sparkling rosé or a gin & tonic with cardamom

  • Other Canapés to Pair With:

    • Mini Samosa Puffs

    • Cucumber Raita Cups

    • Roasted Cauliflower Skewers with Harissa Yogurt

Tips & Notes
5

  • Make ahead: Filling can be made up to 2 days ahead and stored in the fridge. Reheat gently before serving.

  • Make it vegan: Use coconut milk instead of yogurt, and vegan tart shells.

  • Want a smoother filling? Mash chickpeas more thoroughly or pulse in a food processor for a hummus-like texture.

  • Add-ins: Try folding in finely chopped spinach or grated carrot for color and nutrition.

Category, , ,

Ingredients

Makes 24 mini tartlets
For the Tart Shells
 24 mini tart shells (store-bought or homemade pâte brisée)
 Optional: 1 egg for egg-washing if baking from scratch
For the Curried Chickpea Filling
 1 tbsp oil (olive or coconut)
 1 small onion, finely diced
 2 cloves garlic, minced
 1 tsp grated fresh ginger
 1 ½ tsp curry powder
 ½ tsp ground cumin
 ¼ tsp turmeric
 1 can chickpeas, drained & rinsed
 ¼ cup coconut milk (or Greek yogurt for a tangier twist)
 1 tbsp lemon juice
 Salt and pepper to taste
 Optional: chili flakes for heat
Garnish
 Chopped cilantro or mint
 Toasted cumin seeds or a sprinkle of smoked paprika
 Microgreens or thin-sliced scallions (for presentation)
Curried Chickpea Tartlets
IngredientsDirections