Chickpea Pot Pie (vegan)

Yes, you read that right. Chickpea pot pie!

Carrots, sweet potatoes, peas and chickpeas all kept piping hot under a delicious cornbread crust.

Chickpea Pot Pie

Adapted from Eats Well With Others

2 cups chopped sweet potatoes (I used 5 small)
1/2 cup chopped carrots (2 medium/large)
1 tbsp olive oil
1 medium onion, chopped
1/4 cup white flour
2 cups vegetable broth
2 cups cooked chickpeas (1 can, rinsed)
1/2 cup frozen baby peas
1 tsp kosher salt
cracked pepper
3/4 cup cornmeal
3/4 cup whole wheat pastry flour
1 tbsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
3/4 cup unsweetened soymilk
2 tbsp olive oil
1 tablespoon ground flax mixed with 3 tablespoons warm water and allowed to soak for a few minutes (or 1 egg yolk)

Boil the potatoes and carrots until tender, set aside. Grease 1 small casserole pan and two smaller ramekins with cooking spray or earth balance.

Heat a large nonstick saucepan and then cook onions in olive oil until soft (5 min, ish). Sprinkle in 1/4 cup of white flour and mix; slowly whisk in veggie stock (it should thicken up as you pour). Cook over medium heat until thickened and bubbly. Add the veggies, salt, and pepper and cook about 3 minutes or until nice and heated through. Spoon evenly into the dishes.

Combine the cornmeal, 3/4 cup flour, baking powder, sugar, and salt in a bowl; in a smaller bowl combine the milk, oil and flax mixture and mix with the dry ingredients until just mixed. Spoon batter on top of each filled ramekin and spread evenly. Bake until golden brown, about 22-25 minutes for a larger casserole and 10-12 minutes for the smaller ramekins.

This came out so delicious! Ultimate comfort food. The veggies were all cooked perfectly, and the cornmeal crust had a lovely crisp surface and was nutty and tender inside. The flax added both visual interest and further flavor. Cornbread complements pot pie filling so much better than pastry crust. To add to the delectability, this meal is completely vegan and whole wheat. Let’s just say the chicken (or turkey, or beef) was NOT missed. Nor was the frozen-slash-“boiling-lava-hot”-excitement of microwaveable pot pies I consumed back in the day (quote by Jim Gaffigan).

I fed this to me and two others and we devoured almost the entire recipe for dinner (along with a side of cranberry sauce, which has tartness that contrasts perfectly with the creamy sweetness of the pot pie). We scarfed it down. It’s pretty easy too–the majority of ingredients are all items that are in your pantry or freezer. All you need is an open mind and willingness to try something new.


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