Curried Vegetable Pie with Chick Pea Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup cooked or canned chickpeas1.5 cups flour2.5 tsp salt0.5 tsp cumin0.3 cup margarine3 tbsp water2 medium carrots (chopped)1 small onion (chopped)2 stalks celery (chopped)1 large bell pepper, chopped2tbsp olive oil2 cup cauliflower chopped1 cup of peas2 cloves garlic, minced3 tsp curry powder2 small tomatoes, chopped0.5 cup vegetable stock0.5 tsp black pepper2tbsp peanut butter
Serves 8
1 cup=16 tbsp
-Preheat the oven to 375F/190C/ Gas Mark 5
- In a blender, puree 0.5 cups of the chickpeas and set aside.
-In a large bowl, shift together flour, 1tsp of the salt and cumin.
-Add the chickpeas, margarine and water and mix until a dough forms.
-Knead the dough on a lightly floured surface for about 5 mins.
-Split into two and then roll out to fit an 8" plate-place one on the bottom of the pie plate.
-In a large pan, over a medium heat, sautee the carrots, onion, celery and pepper in the oil until the onions are translucent.
-Add the cauliflower, peas, rest of the chickpeas, garlic and curry powder. Stir and cook for 5 mins.
-Add the tomatoes, stock rest of the salt and black pepper.
-Reduce the heat and simmer until the cauliflower is tender (about 10mins)
-Remove from the heat and stir in the peanut butter.
-Pour into the pie crust and lay the other half on top
-Bake for about 30-45minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user TEENYTINYPIP.
1 cup=16 tbsp
-Preheat the oven to 375F/190C/ Gas Mark 5
- In a blender, puree 0.5 cups of the chickpeas and set aside.
-In a large bowl, shift together flour, 1tsp of the salt and cumin.
-Add the chickpeas, margarine and water and mix until a dough forms.
-Knead the dough on a lightly floured surface for about 5 mins.
-Split into two and then roll out to fit an 8" plate-place one on the bottom of the pie plate.
-In a large pan, over a medium heat, sautee the carrots, onion, celery and pepper in the oil until the onions are translucent.
-Add the cauliflower, peas, rest of the chickpeas, garlic and curry powder. Stir and cook for 5 mins.
-Add the tomatoes, stock rest of the salt and black pepper.
-Reduce the heat and simmer until the cauliflower is tender (about 10mins)
-Remove from the heat and stir in the peanut butter.
-Pour into the pie crust and lay the other half on top
-Bake for about 30-45minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user TEENYTINYPIP.
Nutritional Info Amount Per Serving
- Calories: 287.0
- Total Fat: 13.7 g
- Cholesterol: 0.5 mg
- Sodium: 911.9 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 5.3 g
- Protein: 8.0 g
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