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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 255.2
  • Total Fat: 10.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,149.0 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 6.8 g
  • Protein: 7.0 g

View full nutritional breakdown of Garbanzo Bean Potpie calories by ingredient
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Garbanzo Bean Potpie

Submitted by: MOU37SE

Introduction

I got tired of waiting for the chickpea shepherds pie recipe to show up, and my veggie friends are coming today. This recipe makes 3 double crust pies in my large glass pie plates.
Low calorie, high fiber and with a satisfying amount of healthy fats for people like me who are always low on their daily fats!
I got tired of waiting for the chickpea shepherds pie recipe to show up, and my veggie friends are coming today. This recipe makes 3 double crust pies in my large glass pie plates.
Low calorie, high fiber and with a satisfying amount of healthy fats for people like me who are always low on their daily fats!

Number of Servings: 24

Ingredients

    pie crust:
    5.25 cups whole wheat flour
    1 cup minus one tablespoon olive oil
    1.5 Tablespoons salt
    almost .75 cup cold water

    Filling:
    2 cups/ one pound dry garbanzo beans, cooked
    -or--
    3 cans garbanzo beans, drained
    1 Tablespoon olive oil
    1 pound carrots, peeled and cut into slices
    3 cloves garlic, minced
    1 pound zucchini (about 2.5 cups raw)
    4 cups raw or frozen green beans (or 1.5 cans)
    2 cups corn
    3 cups vegetable broth
    .25 cup whole wheat flour
    1.5 tablespoons salt

    basil, thyme, oragano, paprika - I just shake some in

Directions

Pie crust:
Combine flour and salt then combine oil and water and mix them both together with a fork. Let sit covered for about 5 or 10 minutes, longer won't hurt, then take about a soft ball sized ball per crust and roll out thin between sheets of wax paper. If the dough won't stick together then drizzle in a little more cold water. You should have 6 crusts -- for 3 double crust pies

Filling;
In a large pot put 1 tablespoon of olive oil and saute carrot and garlic till it starts to soften a little. Then add .25 cup whole wheat flour and stir in. Add the rest of the veggies, the broth, salt, seasonings and garbanzo beans. Simmer for about 10 minutes, until bubbling and mostly cooked.

Assembly:
Ladle the filling into the pie shells then top with the other crust. (Hint: it's easier to handle this crust if you leave one side of the wax paper on the crust while positioning it in the dish, then peel it off when it's in place.) PIntch the edges of your crust however you like and cut vents.
(At this point you can cover your pies and freeze them or put them in the fridge overnight so you are not cooking at your party.)

Baking:
Heat oven to 375. Bake for 45 minutes, or until crust is browned (hard to see with whole wheat) and pie is bubbling. You may want to put a cookie sheet under these to catch drips.

Serving size: 1/8 of a pie.



Number of Servings: 24

Recipe submitted by SparkPeople user MOU37SE.






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