Moroccan Vegetable Pie With Chickpea Crust
- Ready In:
- 2hrs
- Ingredients:
- 26
- Serves:
-
8
ingredients
- 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
-
Chickpea Crust
- 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
directions
- 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.).
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Reviews
-
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!
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.