Hearty Chickpea Potpie Recipes

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VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY



Veggie-Packed Chickpea Pot Pie Recipe by Tasty image

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

5 medium potatoes, peeled and diced
4 tablespoons olive oil, divided
1 medium onion, minced
2 cloves garlic, minced
2 stalks celery, chopped
1 cup frozen corn
1 cup broccoli
2 carrots, diced
1 cup mushroom, quartered
1 cup canned chickpea, drained and rinsed
½ cup fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 sprig fresh rosemary
1 sprig fresh thyme
salt, to taste
pepper, to taste
2 tablespoons flour
2 cups vegetable stock
¼ cup nutritional yeast
2 tablespoons soy milk, or almond milk
1 refrigerated pie crust

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

CHICKPEA POTPIES



Chickpea Potpies image

My family loves potpies, and with this recipe, no one-not even my carnivores-misses the meat. Hungry teens and adults gobble them up! -Annette Woofenden, Middleboro, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

1 small onion, chopped
6 tablespoons butter
2 garlic cloves, minced
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups vegetable broth
2 cups frozen mixed vegetables, thawed
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1-1/4 cups frozen cubed hash brown potatoes
1/4 cup heavy whipping cream
3/4 teaspoon Italian seasoning
1 sheet refrigerated pie crust

Steps:

  • Saute onion in butter in a large saucepan until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened., Stir in the vegetables, chickpeas, potatoes, cream and Italian seasoning. Divide mixture among 4 ungreased 10-oz. ramekins., Unroll crust; divide into 4 portions. Roll out each portion to fit ramekins; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Place ramekins on a baking sheet., Bake at 400° for 25-30 minutes or until crust is golden brown.

Nutrition Facts : Calories 680 calories, Fat 39g fat (20g saturated fat), Cholesterol 76mg cholesterol, Sodium 1518mg sodium, Carbohydrate 72g carbohydrate (10g sugars, Fiber 9g fiber), Protein 11g protein.

QUICK AND EASY VEGETABLE POTPIE



Quick and Easy Vegetable Potpie image

This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. -Maggie Torsney-Weir, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons butter
3 cups frozen mixed vegetables, thawed
1 can (15 ounces) lentils, drained
2 tablespoons all-purpose flour
1 cup vegetable or chicken broth
1 tablespoon Dijon mustard
1 teaspoon quatre epices (French four spice)
1/2 teaspoon salt
1 sheet refrigerated pie crust
1 tablespoon olive oil
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 10g protein.

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