Curried Vegetable Pie with Chick Pea Crust

1 cup cooked or canned chickpeas
1.5 cups flour
2.5 tsp salt
0.5 tsp cumin
0.3 cup margarine
3 tbsp water
2 medium carrots (chopped)
1 small onion (chopped)
2 stalks celery (chopped)
1 large bell pepper, chopped
2tbsp olive oil
2 cup cauliflower chopped
1 cup of peas
2 cloves garlic, minced
3 tsp curry powder
2 small tomatoes, chopped
0.5 cup vegetable stock
0.5 tsp black pepper
2tbsp 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.