Moroccan Vegetable Pie with Chickpea Crust

Moroccan Vegetable Pie with Chickpea Crust 150 Image by: Moroccan Vegetable Pie with Chickpea Crust 150 Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2006

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 1 carrots diced
  • 1 clove garlic minced
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 yellow pepper diced
  • 1 red pepper diced
  • 1 zucchini diced
  • 3 cups small cauliflower florets
  • 1 cup rinsed drained canned chickpea
  • 1 cup tomato pasta sauce
  • 1 tablespoon lemon juice
  • 1 cup frozen peas
  • 2 tablespoons fresh coriander chopped
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons almond butter
  • 2 tablespoons peanut butter
Chickpea Crust:
  • 1 cup rinsed drained canned chickpea
  • 1/3 cup cold butter cubed
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 1/2 cup all-purpose flour
  • 1 tablespoon milk
  • 1 tablespoon soy milk

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 1051 mg
  • Protein 11 g
  • Calories 431.0
  • Total fat 20 g
  • Cholesterol 32 mg
  • Saturated fat 7 g
  • Total carbohydrate 54 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 59.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 44.0
  • Vitamin C 103.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Moroccan Vegetable Pie with Chickpea Crust

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