I ran across this recipe in a very old issue of Vegetarian Times magazine and since I haven’t created a lot of vegetarian recipes on this blog, I thought I’d give it a spin. It was fantastic. And pretty easy too. The hardest part for me is making the piecrust topping. So I love the fact that this recipe uses puff pastry, which is as easy as taking it out of the freezer and cutting it into six pieces. Love that.
If you wish, you can always add diced chicken breast or ground meat to this recipe. I’ve made it both ways. I actually like the non-meat version better.
CHICKPEA POT PIE
- 2T canola or olive oil
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 3 celery ribs, chopped
- 5 cups vegetable broth (use chicken if you’re not a purist)
- 2 medium carrots, diced
- 2 cups frozen or canned/drained corn kernels (I left these out ‘cause I don’t like corn)
- 2 cups frozen peas
- 2 cups frozen green beans, sliced small (if using fresh green beans, add when you begin to cook the carrots)
- 1 15-oz can garbanzo beans (also called chickpeas), rinsed and drained
- 2T parsley, 1T sage, 1T marjoram, 2 bay leaves (or just use Mrs. Dash!)
- 2T cornstarch, 2T flour
- 4 oz. cream cheese
- ½ cup grated Parmesan cheese
- 1 sheet puff pastry, thawed and then cut into six pieces
- Preheat oven to 375. Heat oil in a Dutch oven on top of the stove over medium heat. Add onion and cook for 15 minutes until onions are brown. Stir in garlic, celery, carrots (and raw meat if you’re using it); sauté for 15 minutes more. Stir in 4 cups of broth, corn, chickpeas, herbs, and season with salt & pepper if desired.
- Whisk together cornstarch, flour and remaining cup of broth. Stir the cream cheese, Parmesan cheese and cornstarch mixture into your Dutch oven feast. Remove from heat and cool. Stir in peas and green beans.
- Place veggie mixture in six bowls. Stretch puff pastry squares by hand and drape over top of each bowl. Pierce pastry in several places with knife to allow steam to escape. Bake 30-45 minutes until crust is flaky and brown.