HEARTY CHICKPEA POTPIE
This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Unroll 1 crust into a 9-in. pie plate; trim even with rim. Line unpricked crust with parchment. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next 5 ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat., Spoon vegetable filling over bottom crust. Unroll remaining crust; place over filling. Trim; cut slits in top., Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 496 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 760mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.
VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY
Here's what you need: medium potatoes, olive oil, medium onion, garlic, celery, frozen corn, broccoli, carrots, mushroom, canned chickpea, fresh parsley, dried thyme, dried rosemary, fresh rosemary, fresh thyme, salt, pepper, flour, vegetable stock, nutritional yeast, soy milk, refrigerated pie crust
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
- Drain the potatoes in a colander.
- Divide the potatoes into two medium bowls and mash half of them. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
- Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
- Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
- Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
- Remove the rosemary and thyme sprigs.
- Sprinkle the flour over the vegetables and mix well.
- Pour in half of the vegetable stock and stir.
- Add the nutritional yeast and stir well.
- Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
- Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
- Add the diced potatoes and stir.
- Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
- Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
- Brush the outside edges of the baking dish with the mix using a brush or your fingers.
- Preheat the oven to 350°F (180°C).
- Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
- Brush the top of the dough lightly with the oil-soy milk wash.
- Make a small X-shaped incision on the top of the crust.
- Bake for about 45 minutes or until the pie crust is golden.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 75 grams, Fat 38 grams, Fiber 7 grams, Protein 9 grams, Sugar 12 grams
CHANA -VEGGIE PIE
This recipe comes from a local Newspaper Cookbook-the Best Readers Recipes. My DH does not eat meat, Fish only! But I love meat, this is one of the Meatless Recipes I found that I liked.
Provided by Laureen in B.C.
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the vegetables use a mixture of any of the following: onions, broccoli, cauliflower, carrots, green pepper, peas or green beans. Steam vegetables until tender-crisp. Set aside.
- You may also included some sautéed tofu cubes in with this if desired.
- Heat oil in wok of large skillet. Add flour and roast until nicely golden,but not browned. Put water or stock in blender, add roasted flour and blend until smooth. Return mixture to wok. Add yeast, tamari and herbs. Cook over medium heat until thickened, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally. Gravy should be nicely thickened but not stiff. Add Lemon juice.
- Place vegetables in 1-1/2 quart casserole. cover with gravy (2-1/2 cups), reserving some extra to serve with the pie.
- For the topping, blend together whole wheat flour,cornmeal, baking powder and salt. In separate bowl combine egg, milk, oil and honey. Make a well in dry ingredients and add liquid, stirring until just combined.
- Carefully spread over vegetable mixture. Bake at 350°F for 30-35 minutes or just until topping is golden brown. reheat remaining gravy and serve with the pie.
Nutrition Facts : Calories 660.5, Fat 32.8, SaturatedFat 5.6, Cholesterol 61.4, Sodium 1599, Carbohydrate 79.6, Fiber 7.3, Sugar 5.2, Protein 16.1
More about "chana veggie pie recipes"
VEGETARIAN SAVOURY PIE WITH CHICKPEAS AND MUSHROOMS
From ricardocuisine.com
MOROCCAN CHICKPEA HAND PIES - RAINBOW NOURISHMENTS
From rainbownourishments.com
- Add olive oil to a large saucepan over medium-high heat. Add the onion and saute for 5 minutes or until softened. Add the garlic and saute for 3 minutes or until softened.
- Add the chopped potatoes, carrots and spices to the pot. Saute to sear the potatoes and carrots.
- Add the tomatoes and reduce the heat to medium. For 15-20 minutes, stir occasionally to ensure the ingredients don't stick to the bottom of the saucepan. Add some stock or water if the tomato sauce is evaporating too quickly (there should be enough liquid in the saucepan so the ingredients don't stick).
- When the potatoes and carrots are almost tender, add the chickpeas and peas. Simmer for another 10 minutes. Season with salt and pepper to taste and set aside.
EASY VEGETARIAN CHICKPEA POT PIE RECIPE - LIVE EAT LEARN
CHICKPEA PIE RECIPE | VEGETARIAN PIE RECIPES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
CHICKPEA SHEPHERD'S PIE - HEALTHIER STEPS
From healthiersteps.com
CHICKPEA PUFF PASTRY POT PIE - FOOD WITH FEELING
From foodwithfeeling.com
50+ HEARTY AND HEALTHY DUTCH OVEN VEGGIE DINNER RECIPES FOR …
From chefsbliss.com
VEGAN SHEPHERD'S PIE | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
CRAZY GOOD VEGAN SHEPHERD'S PIE RECIPE! (AKA …
From thecheekychickpea.com
RECIPE CREAMY CHICKPEA VEGETABLE PIE - VEGKIT.COM
From vegkit.com
VEGETARIAN CHICKPEA POT PIE RECIPE - TASTING TABLE
From tastingtable.com
CHANA VEGGIE PIE RECIPES
From tfrecipes.com
VEGETARIAN POTATO PIE RECIPE WITH CHICKPEAS
From olivemagazine.com
CHICKPEA POT PIE - YOUR VEGGIE FRIEND
From yourveggiefriend.com
VEGAN SHEPHERDS PIE WITH CHICKPEAS & SWEET POTATO
From veganricha.com
VEGAN POT PIE WITH CHICKPEAS - FROM MY BOWL
From frommybowl.com
21 BEST VEGAN PARTY RECIPES FOR THE NEW YEAR TO WOW GUESTS
From sixstoreys.com
CHICKPEA POT PIE RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
VEGETARIAN RECIPES - OVER 2,700 VEGGIE MEAL IDEAS - HELLOFRESH
From hellofresh.co.uk
CHICKPEA POT PIE WITH BISCUITS - NATURALLIE PLANT-BASED
From naturallieplantbased.com
VEGETARIAN SHEPHERD’S PIE (HEARTY & FLAVORFUL)
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love