CHICKPEA AND POTATO POT PIE

Warm your soul with a hearty and flavorful Chickpea and Potato Pot Pie. This comforting dish combines the heartiness of chickpeas and potatoes with a savory, herb-infused sauce, all encased in a flaky pie crust. It’s a plant-based take on the classic pot pie, perfect for those seeking a wholesome and delicious meal. Gather around the table and enjoy the nourishing goodness of this Chickpea and Potato Pot Pie.

Recipe: Chickpea and Potato Pot Pie

Ingredients:

For Filling:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large potatoes, peeled and diced
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups vegetable broth
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 cup vegan butter, cold and cubed
• 1/2 teaspoon salt
• 1/2 cup ice water

Nutrition Facts (Per Serving – Makes approximately 6 servings):

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 0mg
• Sodium: 800mg
• Total Carbohydrates: 55g
• Dietary Fiber: 8g
• Sugars: 4g
• Protein: 10g

Servings:

This recipe makes approximately 6 servings.