Chickpea Pie (recipe)

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Chickpea Pie

 

Delicious! This delicately flavored mushroom and onion

"pot pie" is perfect for autumn or winter meals.

 

Vegan! Rich in proteins, calcium, and iron.

Very low -to- no saturated fats. No cholesterol.

 

Serves: 2

Prep. Time (including resting time for the dough): 2 & half hours

Baking Time: 25 min.

Suggested serving: Main course. Serve with a side salad and/or fruits.

 

 

Ingredients

 

Dough:

( 1 cup = 8 oz.)

 

1 & 1/2 cup (210 g) chickpea flour

1/4 cup (60 g) cornstarch

1/4 cup (60 ml.) melted margarine

1/4 cup (60 ml.) olive oil

3/4 cup (6 oz.) warm water

2 teaspoons dry yeast

 

1 teaspoon garlic powder

1 teaspoon sugar

tarragon, to taste

chives, to taste

dash or two of curry powder

dash or two of salt

 

some wheat or rice flour

(to sprinkle, liberally, on the baking pans)

 

Filling:

approx. 1 cup of mushrooms, chopped

approx. 1/4 cup onions, chopped

approx. 1/4 cup green peas (thawed)

additional olive oil

 

Baking materials needed:

Large mixing bowl

2 9-inch baking pans, or 1 large cookie sheet/large baking tray

Dinner plate or plastic wrap

Soup spoon & tea spoon

Fork

Large spatula

 

 

Directions

 

Preparing the Dough:

 

Mix the cornstarch, chickpea flour, yeast, and spices

 

Add the water, oil, and margarine

 

Mix (about 5 minutes) -- dough should be well blended and sticky

(add a little extra olive oil if it seems too dry)

 

Cover the bowl with a plate or plastic wrap, set in a warm place for about an hour & a half.

The dough will rise, slightly.

 

 

Filling the Dough & Baking:

 

Preheat the oven to 390° F (200° C )

 

Liberally sprinkle the baking pans/sheet with flour

 

 

Take half the dough, place on the baking pan/sheet and gently press down, evenly,

making approx. a 9 inch square

 

Place half of the filling into the center of the square, and drizzle with additional olive oil

 

Gently fold the sides of the dough inwards, molding the dough into a fat, round "volcano",

about 6 inches wide at the base

 

Press a fork around the sides, making vertical grooves around the outside of the pie

 

Sprinkle additional salt on the pie

 

(Repeat, making a second pie)

 

 

Bake for 25 minutes, until the dough is firm and slightly browned

 

Allow the pie to sit for about 4 - 5 minutes before removing, gently, with spatula

 

 

Variations:

Use spinach or artichoke hearts, instead of green peas

Add a tablespoon, or two, of tomato puree

Add some shredded or finely chopped carrot

Add sliced black olives

Use fresh pressed or minced garlic for a stronger flavor

 

Can be served with warm sweet mustard or creamy herb sauces,

served either on the side, or drizzled on the top of the finished pie

 

-- For my pies, I used 2 kinds of French mushrooms, and both white and red onions