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
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
- Iron 29.0
- Folate 59.0
- Calcium 8.0
- Vitamin A 44.0
- Vitamin C 103.0