Guest guest Posted October 23, 2006 Report Share Posted October 23, 2006 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 Quote Link to comment Share on other sites More sharing options...
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