Chickpea And Potato Pot Pie

Introduction: Indulge in the heartwarming flavors of our Vegan Chickpea and Potato Pot Pie, a comforting twist on a classic favorite. Packed with wholesome ingredients and bursting with savory goodness, this dish is sure to become a beloved addition to your culinary repertoire. Whether you’re seeking a satisfying weeknight dinner or a crowd-pleasing meal to impress your guests, this recipe delivers on both taste and nourishment, all without compromising on flavor or texture.

Ingredients: For the Filling:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups diced potatoes (about 2 medium potatoes)
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 cup frozen peas

For the Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold vegan butter, cubed
  • 4-6 tablespoons ice water

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent, about 2-3 minutes.
  3. Add the diced carrots, celery, and potatoes to the skillet, and cook for an additional 5-7 minutes, or until the vegetables begin to soften.
  4. Stir in the drained chickpeas, dried thyme, dried rosemary, smoked paprika, salt, and pepper, and cook for another 2-3 minutes, allowing the flavors to meld together.
  5. Sprinkle the flour over the vegetable mixture and stir until well combined. Cook for 1-2 minutes to remove the raw flour taste.
  6. Gradually pour in the vegetable broth, stirring constantly, until the mixture thickens and comes to a simmer. Cook for 3-5 minutes, or until the filling is thick and bubbly.
  7. Stir in the frozen peas, then remove the skillet from the heat and set aside.
  8. To make the pie crust, in a large mixing bowl, combine the flour and salt. Add the cold vegan butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
  9. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together and forms a ball. Be careful not to overwork the dough.
  10. On a lightly floured surface, roll out the pie crust dough into a circle large enough to cover your pie dish.
  11. Pour the chickpea and vegetable filling into a greased 9-inch pie dish. Place the rolled-out pie crust over the filling, pressing the edges to seal. Trim any excess dough and crimp the edges with a fork.
  12. Use a sharp knife to make a few small slits in the center of the pie crust to allow steam to escape during baking.
  13. Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  14. Remove the pot pie from the oven and let it cool for a few minutes before serving.

Nutritional Information:

  • Calories per serving: 350
  • Total Fat: 14g
  • Saturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 480mg
  • Total Carbohydrates: 48g
  • Dietary Fiber: 8g
  • Sugars: 5g
  • Protein: 9g

Conclusion: Savor the warmth and comfort of our Vegan Chickpea and Potato Pot Pie, a delightful dish that brings together wholesome ingredients and satisfying flavors. Whether enjoyed as a family dinner or shared with friends, this hearty pot pie is sure to nourish both body and soul, offering a taste of home-cooked goodness with every bite. Embrace the joys of plant-based eating with this delicious and comforting recipe, and let its savory delights warm your heart and satisfy your cravings.

Introduction: Indulge in the comforting embrace of a Vegan Chickpea and Potato Pot Pie—a delightful medley of wholesome ingredients encased in a flaky, golden crust. This culinary masterpiece combines the richness of chickpeas and the earthy goodness of potatoes, all simmered in a flavorful broth and nestled beneath a tender pastry lid. Perfect for cozy gatherings or a comforting family meal, this dish promises to tantalize taste buds and warm hearts alike.

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 2 cups diced potatoes
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 3 cups vegetable broth
  • 1/4 cup all-purpose flour
  • 1/2 cup unsweetened almond milk
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • 1 package (14 ounces) vegan puff pastry, thawed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
  3. Add diced carrots and celery to the skillet, cooking for an additional 5 minutes until slightly tender.
  4. Stir in diced potatoes, chickpeas, dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Cook for another 2 minutes to allow the flavors to meld.
  5. Sprinkle flour over the vegetable mixture, stirring well to coat. Cook for 1-2 minutes to remove the raw flour taste.
  6. Gradually pour in vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, or until slightly thickened.
  7. Stir in almond milk, frozen peas, and chopped parsley, allowing the mixture to simmer for another 2-3 minutes until peas are heated through. Adjust seasoning if necessary.
  8. Transfer the filling to a 9-inch pie dish or individual ramekins, spreading it evenly.
  9. Roll out the vegan puff pastry on a lightly floured surface to fit the size of your pie dish. Carefully place the pastry over the filling, trimming any excess dough and crimping the edges to seal.
  10. Use a sharp knife to make a few small slits in the pastry to allow steam to escape during baking.
  11. Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
  12. Once baked, remove from the oven and let it cool for a few minutes before serving.

Nutritional Information (per serving):

  • Calories: 380
  • Total Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 650mg
  • Total Carbohydrates: 47g
  • Dietary Fiber: 7g
  • Sugars: 6g
  • Protein: 9g

Smart WW Points: 8 points per serving

Conclusion: In conclusion, this Vegan Chickpea and Potato Pot Pie is not only a feast for the senses but also a nourishing addition to any mealtime repertoire. Packed with plant-based protein, fiber, and an array of vitamins and minerals, it’s a wholesome dish that satisfies both hunger and culinary cravings. Whether enjoyed as a main course or a hearty side, this pot pie is sure to become a beloved favorite in your home. So, gather your ingredients, roll up your sleeves, and embark on a culinary journey that celebrates the best of vegan comfort food.