Vegetable and chickpea tart

Ingredients

• 500 g of wheat flour
• 2 onions
• 250 g of fresh green peas
• One can of tuna
• 1 hard-boiled egg
• 1 clove of garlic
• olive oil
• salt
• black pepper
• 2 tomatoes
• 2 medium eggplants
• 2 cloves of garlic
• 2 medium-sized red peppers
• 100 g of morcilla
• olive oil
• salt

Prepare the dough according to the recipe.

Reheat the chopped onion, green peas, and garlic in olive oil with a pinch of salt and black pepper.

Add the chopped hard-boiled eggs and the canned tuna. Mix well.

Wash and cook the eggplants, red peppers, and tomatoes in a preheated oven at 180 °C for approximately 40 minutes.

Peel and chop the vegetables into thin strips. In a bowl, mix them with olive oil, morcilla, more olive oil, and salt to taste.

Spread the dough evenly on a large, greased baking dish.

On the first half of the plate, pour over the onion and green pea mixture. On the other half, pour over the spinach and ham mixture.

Place the dish in a preheated oven at 180 °C (350 °F) for 30 to 45 minutes, depending on your oven.

Once the pie is baked, remove it from the oven and serve it warm or cold.