Moroccan Vegetable Pie with Chickpea Crust
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 entrée.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 431 |
| pro | 11 g |
| total fat | 20 g |
| sat. fat | 7 g |
| carb | 54 g |
| fibre | 8 g |
| chol | 32 mg |
| sodium | 1.051 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 29% |
| vit A | 44% |
| vit C | 103% |
| folate | 59% |
-
2 tbsp (25 mL) vegetable oil
1 each onion and carrot, diced
1 clove garlic, minced
1 tsp (5 mL) cinnamon
1/4 tsp (2 mL) each ground coriander, ground cumin, salt and pepper
1/4 tsp (1 mL) cayenne pepper
1 sweet yellow or red pepper, diced
1 zucchini, diced
3 cups (750 mL) small cauliflower florets
1 cup (250 mL) rinsed drained canned chickpeas
1 cup (250 mL) tomato pasta sauce
1 tbsp (15 mL) lemon juice
1 cup (250 mL) frozen peas
2 tbsp (25 mL) chopped fresh coriander or parsley
2 tbsp (25 mL) almond butter or peanut butter
Chickpea Crust:
1 cup (250 mL) rinsed drained canned chickpeas
1/3 cup (75 mL) cold butter, cubed
1 tsp (5 mL) salt
1/2 tsp (2 mL) each ground cumin and turmeric
1-1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) milk 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
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