This vegetable pie is a loaded one! Packed with a heap of flavor and ton of nutrition, this Chickpea Vegetable Pie is sure to be a hit at mealtime. The spices enliven the taste buds, making the vegetables dance on your palate. Black Himalayan salt adds a distinct flavor reminiscent of an egg, giving the pie a quiche-like quality with a mix of textures that melt in your mouth, balancing crunch and softness.
Chickpeas are the star, providing excellent protein while also supporting a good mood and mental health. Rich in choline—an essential nutrient for brain and nervous system function that aids in mood, muscle control, learning, and memory—and selenium for cognitive sharpness, this pie is as nourishing as it is tasty.
The vegetables contribute fiber, vitamins, and minerals, making this pie not only filling but also very healthy. If you’re looking to add something new to your weekly menu, give this Chickpea Vegetable Pie a try. Read the recipe below to learn how.
Chickpea Vegetable Pie
Nutrition Benefits: Chickpeas provide excellent protein content for this pie while supporting a good mood and cognitive health. They contain choline, an essential nutrient for brain and nervous system function that aids in muscle control, learning, memory, and metabolism. Additionally, chickpeas offer selenium, which helps maintain sharp memory and overall cognitive health.
Ingredients
- Base for the pie:
- 1/2 cup water
- 1/4 cup olive oil
- 1 tablespoon Peanut butter
- 1 1/2 cups gram flour
- 1 teaspoon bicarbonate soda
- Salt to taste
- Filling for pie:
- 1 1/2 cups chickpeas, soaked for six hours and cooked until soft (30-45 minutes)
- 1 carrot, cubed
- 1 red bell pepper, cubed
- 1/4 cabbage, cut into fine slices
- 1 teaspoon ginger, minced
- 1 teaspoon rosemary
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander seeds
- 1 teaspoon black mustard seeds
- 2 tablespoons olive oil (sautéed)
- 1/2 cup water or as needed
- 1 tablespoon salt
Instructions
Base for pie:
Place the gram flour and bicarbonate soda in a bowl. Add the peanut butter, olive oil, water, and salt. Mix all the ingredients well until a dough forms; add more water if needed.
Place the dough on a work surface and flatten it with a rolling pin until it fits a 20 cm x 5 cm ring pan. Gently drape the dough over the pan, tucking it into the corners. If the dough breaks, simply press it back with your fingers. You can leave the edges rough or trim the excess with a knife.
Filling for pie:
In a saucepan, sauté the cumin, mustard, and coriander seeds in olive oil for a few seconds. Add all the chopped vegetables and sauté for an additional minute.
Add the chickpeas and a little water, then cook for 1 minute over medium heat while stirring continuously until the mixture resembles cooked scrambled egg.
Transfer the vegetable mixture over the prepared pie base. Bake in the oven for 15-25 minutes at 374°F (190°C) until the base is cooked.
Remove from the oven, let cool slightly, cut into individual portions, and serve. Enjoy!
Nutrition
-
257.5 Calories
-
30.8g Carbohydrates
-
0.0mg Cholesterol
-
11.1g Fat
-
3.0g Fiber
-
8.2g Protein
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1000.0mg Sodium
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0.0g Trans fat
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