This vegetable pie is a loaded one! Packed with a heap of flavor and a ton of nutrition, this Chickpea Vegetable Pie is sure to be a hit during mealtime. The spices liven up the tastebuds, making the vegetables dance in your palate. The black Himalayan salt adds a flavor similar to an egg, making the pie reminiscent of a good quiche, a combination of textures that melt in your mouth, and varying elements of crunch and bite.
While chickpeas provide the most protein content for this pie, it also helps you maintain a good mood while supporting your mental health. It contains choline, an essential nutrient that is important for brain and nervous system function. It helps with mood, muscle control, learning, and memory, as well as metabolism. Chickpeas also contain selenium, another nutrient supporting cognitive health, helping the brain keep a sharp memory.
The vegetables in the dish will, of course, add a lot of fiber, vitamins, and minerals, making the pie not just a filling dish but also a very healthy one. So if you want to add something new to your weekly menu, try making this Chickpea Vegetable Pie. Read the recipe below to learn how.
Chickpea vegetables pie
Nutrition Benefits: Chickpeas provide the most protein content for this pie. It also helps you maintain a good mood while supporting your mental health. It contains choline, an essential nutrient that is important for brain and nervous system function. It helps with mood, muscle control, learning, and memory, as well as metabolism. Chickpeas also contain selenium, another nutrient supporting cognitive health, helping the brain keep a sharp memory.
- Base for the pie
- 1/2 cup water
- 1/4 cup olive oil
- 1 tbsp Peanut butter
- 1 1/2 cups gram flour
- 1 tsp bicarbonate soda
- Salt to taste
- Filling for pie
- 1 1/2 cups of chickpeas, soaked six hours and cooked until soft (30-45mins)
- 1 carrot, cubed
- 1 red bell pepper, cubed
- 1/4 cabbage, cut into fine slices
- 1 tsp ginger, minced
- 1 tsp rosemary
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander seeds
- 1 tsp black mustard seeds
- 2 tbsp sauteéd in olive oil
- 1/2 cup water or some
- 1 tbsp salt
Base for pie
Let's make the pie base.
Place the gram flour in a bowl, along with the bicarbonate soda, and add the peanut butter, olive oil, water, and salt.
Mix all the ingredients well until a ball of dough forms. Add more water as needed.
Place the dough ball on the table and flatten with a rolling pin up until it fits the size of a 20 cm x 5 cm ring pan.
Gently place the dough over the round pan, tucking it into the round corners, and bring over the edge of the ring pan. Do not worry if it breaks, press the dough back with your fingers it's easy as that. You can leave the edges rough or and cut off the excess pie crust with a knife.
Filling for Pie"
In a saucepan, sautee cumin, mustard & coriander seeds in olive oil few seconds then add all the cut vegetables to sauté a minute more.
Add chickpeas, black Himalayan salt, sweet peas, and some water to mix well for 1 minutes over medium heat.
Stir continuously until the mixture resembles a cooked scrambled egg.
Transfer the vegetable mix into pan with the gram flour dough spread over the ring pan.
Place in oven and bake for 15-25 just to cook the base at 374ºF/ 190 ºC.
Remove from the oven and let it cool for a bit. Cut into individual portions and serve. Enjoy!