Moroccan Vegetable Pie With Chickpea Crust

READY IN: 2hrs
Recipe by Pinaygourmet 345142

Found this one from Canadian Living Magazine's website. I'm posting it so that I can have a copy as they constantly update their page.

Top Review by anme7039

Very good recipe but this took quite a bit longer to prepare than stated. I dont want to shy anyone away from trying this but I had some problems with the crust, it wouldnt stay together and got too crumbly for me. I couldnt really "knead" it too well. The filling for this is excellent dont get me wrong, and my guests really enjoyed this for lunch today but if I make it again I'll use a regular pastry recipe for the crust I think. I will try this again and tell you how it goes witha diffrent crust. Made for PAC 07!

Ingredients Nutrition


  1. 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.
  2. Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.
  3. 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.).
  4. 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.
  5. 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.
  6. 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.).

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