Chickpea and potato pot pie

A chickpea and potato pot pie sounds delicious! You can make it with a savory filling of chickpeas, potatoes, and vegetables, all wrapped up in a flaky crust. Here’s a basic recipe for you to try:

Chickpea and Potato Pot Pie Recipe

Ingredients:

For the filling:

• 2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)

• 2 large potatoes, peeled and diced

• 1 large onion, chopped

• 2 garlic cloves, minced

• 1 cup carrots, diced

• 1 cup peas (frozen or fresh)

• 2 tbsp olive oil

• 1 tbsp flour (for thickening)

• 1 cup vegetable broth (or chicken broth if not vegetarian)

• 1/2 cup coconut milk (or any milk of choice for creaminess)

• 1 tsp dried thyme

• 1/2 tsp ground turmeric (for color and flavor)

• 1/2 tsp cumin

• Salt and pepper to taste

For the crust:

• 1 package of refrigerated pie crusts (or homemade if you prefer)

• 1 tbsp melted butter or olive oil (for brushing on top)

Instructions:

1. Prepare the Filling:

   • Heat olive oil in a large skillet or saucepan over medium heat.

   • Add onions and garlic and sauté until softened, about 3-4 minutes.

   • Add the diced potatoes, carrots, and a pinch of salt. Cook for about 5 minutes, stirring occasionally.

   • Sprinkle in the flour and cook for another minute to help thicken the sauce.

   • Pour in the vegetable broth and coconut milk. Stir to combine. Bring the mixture to a simmer and cook for 10-15 minutes, or until the potatoes are fork-tender.

   • Add the chickpeas, peas, thyme, turmeric, cumin, and pepper. Stir everything together and cook for another 5 minutes, allowing the flavors to meld. Adjust seasoning to taste.

2. Assemble the Pot Pie:

   • Preheat your oven to 375°F (190°C).

   • Roll out one pie crust and fit it into a pie dish or a deep baking dish.

   • Pour the chickpea and potato filling into the prepared crust.

   • Roll out the second pie crust and place it over the filling. Trim the edges and crimp the sides together.

   • Cut a few slits in the top crust to allow steam to escape.

   • Brush the top crust with melted butter or olive oil for a golden, crispy finish.

3. Bake:

   • Place the pot pie in the oven and bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.

   • Let the pot pie cool for a few minutes before slicing and serving.

Tips:

• You can add any extra vegetables you like—mushrooms, spinach, or even zucchini would work well.

• If you prefer a more intense flavor, you can sauté the chickpeas with some spices before adding them to the filling.

• This dish can be made ahead and frozen before baking. Just bake it from frozen for a bit longer.