Chickpea Pot Pie

5 Small Potatoes, Washed & Cubed

One Handful of Brussel Sprouts

1 Cup Chopped Carrot

1 Cup Peas

1 Can Chickpeas, Drained & Rinsed

1 Cup Chopped Mushroom

1 Medium Onion, Chopped

2 Cloves Garlic, Minced

1 1/2 Tbsp. Butter Substitute

Two Cans of Cream of Mushroom Soup (Reduced Sodium is best!)

1 Package of Pillsbury Grand Homestyle Biscuits

1 Tsp. Thyme

1 Tsp. Parsley

1/2 Tsp. Sea Salt

1/2 Tsp. Black Pepper

1. Preheat oven to 350* and wash/chop all vegetables. Over medium/high heat add butter, onion, garlic, and potato to LARGE pan; let cook for 2-3 minutes. (I used a saute pan that was a bit too small for all the ingredients and ended up making quite a BIG MESS!... Learn from my mistakes people!!!)





2. Add mushrooms and chickpeas to potatoes/onion and let cook for additional 2-3 minutes. Add remaining vegetables along with thyme, parsley, sea salt, and pepper. Mix well and let simmer on medium heat for 5 or so minutes so vegetables begin to soften.







3. Add cream of mushroom soup and stir to combine so vegetable mixture is evenly coated. Transfer vegetables to medium baking dish.







4. Top with biscuits and sprinkle with a bit more seasonsing depending on your personal tastes; cook for 20 minutes or until biscuits are completely cooked.

Serving Size: Serves Six