Moroccan Vegetable Pie with Chickpea Crust

By The Canadian Living Test Kitchen

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Moroccan Vegetable Pie with Chickpea Crust
Photography by Matthew Kimura

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	431431 cal
pro	11 g11g pro
total fat	20 g20g total fat
sat. fat	7 g7g sat. fat
carb	54 g54g carb
fibre	8 g8g fibre
chol	32 mg32mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	88 calcium
iron	2929 iron
vit A	4444 vit A
vit C	103103 vit C
folate	5959 folate

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Chickpeas make the crust of this hearty pie colourful, fragrant and dense. Though the ingredients are many, a lot are pantry staples and the dish comes together easily for an impressive entree.

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , diced1 1oniononions, diced
1 carrot , diced1 1carrotcarrots, diced
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 tsp cinnamon 1/4 1/4tsp tspcinnamon
1/4 tsp ground coriander 1/4 1/4tsp tspground coriander
1/4 tsp ground cumin 1/4 1/4tsp tspground cumin
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
1 sweet yellow pepper , diced1 1sweet yellow pepperyellow peppers or red pepper, diced
1 zucchini , diced1 1zucchinizucchinis, diced
3 cups small cauliflower florets 3 3cups cupssmall cauliflower floretcauliflower florets
1 cup rinsed drained canned chickpeas 1 1cup cuprinsed drained canned chickpeachickpeas
1 cup tomato pasta sauce 1 1cup cuptomato pasta sauce
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 cup frozen peas 1 1cup cupfrozen peas
2 tbsp fresh coriander , chopped2 2tbsp tbspfresh coriander or parsley, chopped
2 tbsp almond butter 2 2tbsp tbspalmond butter or peanut butter
Chickpea Crust:
1 cup rinsed drained canned chickpeas 1 1cup cuprinsed drained canned chickpeachickpeas
1/3 cup cold butter , cubed1/3 1/3cup cupcold butter, cubed
1 tsp salt 1 1tsp tspsalt
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
1/2 tsp turmeric 1/2 1/2tsp tspturmeric
1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
1 tbsp milk 1 1tbsp tbspmilk or soy milk

Preparation

In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.

Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.

Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.)

Chickpea Crust: Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.

Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.

Bake in bottom third of 400°F (200°C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Loosely cover with foil; reheat in 350°F/180°C oven for about 1 hour and 15 minutes.)

Source : Canadian Living Magazine: May 2006