Chickpea Pot Pie Recipe
Description
This Chickpea Pot Pie Recipe is a delicious, vegan-friendly alternative to the classic pot pie dish. Made with creamy chickpeas and a flavorful mix of vegetables, this hearty pie is sure to be a hit with everyone. The best part is that it takes just minutes to prepare and is a great way to use up any leftover vegetables you may have on hand. This pot pie is perfect for a cozy weekend dinner or even a quick weeknight meal.
Prep Time
Preparing this Chickpea Pot Pie Recipe is quick and easy. You’ll need about 15 minutes to assemble the ingredients and another 10 minutes to assemble the pot pie. Once it’s ready, it’s a matter of popping it in the oven and letting it bake. All in all, this dish can be ready in about 30 minutes.
Cook Time
This Chickpea Pot Pie will bake in the oven for about 25-30 minutes. During this time, the vegetables and chickpeas will become tender and the flavors will combine to create a delicious and hearty pot pie. Once it’s done baking, you can let it cool for a few minutes before serving.
Ingredients
For this Chickpea Pot Pie Recipe, you’ll need: 1 cup of cooked chickpeas, 1 cup of diced carrots, 1 cup of diced celery, 1 cup of diced onion, 1 clove of garlic, minced, 1 teaspoon of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 cup of vegetable broth, 2 tablespoons of cornstarch, 2 tablespoons of cold water, 1 sheet of store-bought puff pastry, 1 tablespoon of melted vegan butter.
Instructions
To make this Chickpea Pot Pie Recipe, start by preheating your oven to 375 degrees. Next, heat the olive oil in a large skillet over medium-high heat. Add the carrots, celery, onion, garlic, oregano, thyme, rosemary, salt, and pepper. Cook for about 5 minutes, stirring frequently. Add the cooked chickpeas and vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally.
In a small bowl, whisk together the cornstarch and cold water until smooth. Add the cornstarch mixture to the skillet and stir until thickened. Remove from the heat and pour the mixture into a 9-inch pie plate. Place the puff pastry on top of the mixture and brush with the melted vegan butter. Cut slits in the top of the pastry to allow steam to escape.
Place the pie plate on a baking sheet and bake in the preheated oven for 25-30 minutes, until the crust is golden brown. Let cool for a few minutes before serving.
Equipment
For this Chickpea Pot Pie Recipe, you’ll need a large skillet, a small bowl, a 9-inch pie plate, and a baking sheet.
Notes
If you don’t have any cooked chickpeas on hand, you can use 1 can of drained and rinsed chickpeas instead. You can also use any other type of vegetable broth, such as mushroom or vegetable bouillon.
Nutrition: Per Serving
This Chickpea Pot Pie Recipe yields 4 servings. Each serving contains about 254 calories, 10.3 grams of fat, 33.4 grams of carbohydrates, and 5.4 grams of protein.
Recipe Tips
To make this pot pie even more flavorful, you can add some chopped fresh herbs, such as parsley or thyme. You can also add some diced mushrooms or other vegetables of your choice. For a heartier dish, you can add some cooked quinoa or brown rice.
This Chickpea Pot Pie Recipe is a great way to use up any leftover vegetables you may have on hand. You can also use frozen vegetables if you don’t have any fresh vegetables available. For a richer flavor, you can add 1/4 cup of vegan cream cheese to the vegetable mixture before adding the broth.
This pot pie is perfect for a cozy weekend dinner or a quick weeknight meal. It’s also a great way to use up any leftover vegetables you may have on hand. Serve this delicious vegan dish with a side of steamed vegetables or a green salad for a complete meal.
Post a Comment for "Chickpea Pot Pie Recipe"