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.
- 1 1/2 cups of chickpeas, soaked overnight, and cooked for 30-45 minutes (or until soft)
- 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
- 1 tbsp salt
- 2 tbsp sauteéd in olive oil.
- The base for the pie:
- 1 1/2 cups gram flour
- 1/2 cup water
- 1/4 cup olive oil
- 1 tbsp Peanut butter
- 1 tsp bicarbonate soda
- Salt to taste
First, 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.
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.
Then we'll make the filling for the pie. In a saucepan, cook the gram flour mixed with cumin and coriander seeds in water for 10 minutes on medium heat.
Add chickpeas, black Himalayan salt, turmeric powder, sweet peas, and mix well.
Stir continuously until the mixture resembles a cooked scrambled egg.
Pour the vegetable mix for the pie into the pan.
Place in oven and bake for 30 minutes at 374ºF/ 190 ºC.
Remove from the oven and let it cool for a bit. Cut into individual portions and serve. Enjoy!