MOROCCAN VEGETABLE PIE WITH CHICKPEA CRUST

Moroccan Vegetable Pie With Chickpea Crust image

Provided by Pinaygourmet 345142

Categories Vegetable

Time 2h

Yield 8 serving(s)

Number Of Ingredients 26

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2 tablespoons vegetable oil
1 onion, diced
1 carrot, diced
1 garlic clove, minced
1 teaspoon cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 yellow sweet pepper, diced
1 zucchini, diced
3 cups small cauliflower florets
1 cup rinsed drained canned chick-peas
1 cup pasta sauce
1 tablespoon lemon juice
1 cup frozen peas
2 tablespoons chopped fresh coriander or 2 tablespoons parsley
2 tablespoons almond butter or 2 tablespoons peanut butter
1 cup rinsed drained canned chick-peas
1/3 cup cold butter, cubed
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 1/2 cups all-purpose flour
1 tablespoon milk or 1 tablespoon soymilk

Steps:

In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.
Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.
Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.).
Chickpea Crust: Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.
Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.
Bake in bottom third of 400°F (200°C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Loosely cover with foil; reheat in 350°F/180°C oven for about 1 hour and 15 minutes.).

Nutrition Facts : Calories 350.1, Fat 15.5, SaturatedFat 5.8, Cholesterol 20.6, Sodium 807.6, Carbohydrate 45.6, Fiber 6.4, Sugar 6.3, Protein 9.3