Chickpea Pot Pie

This Chickpea Pot Pie is a hearty and comforting vegan twist on the classic American dish, packed with protein-rich chickpeas and fresh vegetables. The flaky pastry crust holds in a savory, creamy filling that is sure to delight your taste buds.

Ingredients

• chickpeas - 1 cup (cooked)
• carrots - 1 medium (diced)
• celery - 1 stalk (diced)
• potato - 1 medium (peeled and diced)
• onion - 1 small (diced)
• garlic - 2 cloves (minced)
• vegetable broth - 1 cup
• coconut milk - 1/2 cup
• olive oil - 1 tablespoon
• all-purpose flour - 2 tablespoons
• thyme - 1 teaspoon (dried)
• salt - 1/2 teaspoon
• black pepper - 1/4 teaspoon
• frozen peas - 1/2 cup
• vegan pie crust - 1 (store-bought or homemade)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened.
3. Add the minced garlic and diced potato, and cook for another 2-3 minutes, stirring frequently.
4. Sprinkle the flour over the vegetables and stir to coat. Cook for an additional minute.
5. Gradually pour in the vegetable broth and coconut milk, stirring constantly until the mixture thickens.
6. Add the cooked chickpeas, thyme, salt, black pepper, and frozen peas. Stir well and let simmer for 5 minutes.
7. Remove the skillet from heat and let the filling cool slightly.
8. Roll out the vegan pie crust and fit it into a 9-inch pie dish. Pour the chickpea filling into the crust.
9. Cover the filling with another layer of pie crust, sealing the edges. Cut slits in the top crust for steam to escape.
10. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
11. Let the pot pie cool for a few minutes before serving.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber from chickpeas.
• Rich in vitamins and minerals from the variety of vegetables.

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