CHICKPEA POT PIE

CHICKPEA POT PIE image

Yield 8 servings

Number Of Ingredients 20

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2 Tbs. olive oil
1 medium onion, diced (11/2 cups)
2 cloves garlic, minced (2 tsp.)
3 celery ribs, chopped (1 cup)
2 medium carrots, diced (1 cup)
1 Red potato, diced
6 cups low-sodium vegetable broth, divided
2 cups frozen corn kernels
1 15-oz. can Garbanzo Beans (chickpeas), rinsed and drained
2 Tbs. dried parsley
1 Tbs. dried rubbed sage
1 Tbs. dried marjoram
2 bay leaves
2 Tbs. cornstarch
2 Tbs. whole-wheat flour
4 oz. reduced-fat cream cheese
1/2 cup grated Parmesan cheese
2 cups frozen peas
2 cups frozen green beans
1 sheet frozen puff pastry, thawed

Steps:

1. Heat oil in Dutch oven over medium heat. Add onion and potato and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; sauté 5 minutes. 2. Stir in 5 cups broth, corn, chickpeas, parsley, sage, marjoram, and bay leaves; season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 30 minutes. Remove bay leaves. 3. Whisk together cornstarch, flour, and remaining 1 cup broth. Stir cornstarch mixture, cream cheese, and Parmesan into vegetable mixture. Season with salt and pepper, if desired. Remove from heat, and cool. Stir in peas and green beans. 4. Preheat oven to 375°F. Place puff pastry on top of vegetable mixture in Dutch oven, tucking in sides. Or, to make individual pot pies, divide vegetable mixture among 12 small pie dishes. Roll out puff pastry sheet into large square, and cut into 12 small squares. Drape each square over filling, tucking in sides. Pierce top or tops in several places with knife to allow steam to escape. Bake 30 to 40 minutes, or until crust is flaky and brown.