Moroccan Vegetable Pie with Chickpea Crust

This meal takes some work, and has a long list of ingredients compared to most of the recipes I post, but it is super delicious! This would make a great addition to a party, and everyone will be super impressed! Enjoy!

Moroccan Vegetable Pie with Chickpea Crust
Prep time: 15 minutes
Cook time: 1 hour
Serves 4-6

2 tbsp vegetable oil
1 medium onion, diced
1 medium to large carrot, diced
1-3 cloves garlic, minced
1 tsp cinnamon
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp salt – optional
1/2 tsp pepper – optional
1/4 tsp cayenne pepper
1 sweet bell pepper, diced – yellow, red or orange
1 zucchini, diced
3 cups cauliflower florets, chopped
1 cup cooked chickpeas, rinsed
1 cup canned tomatoes, strained – or 1 cup chopped fresh tomatoes
1 tbsp lemon juice
1 cup frozen peas, thawed
2 tbsp fresh cilantro leaves, or parsley
2 tbsp almond or natural peanut butter – optional

1 cup cooked chickpeas, rinsed
1/3 cup unsalted butter, cubed
3 tbsp cold water
1 tsp salt
1/2 tsp ground cumin
1/2 tsp tumeric
1 1/2 cups all-purpose flour
1 tbsp milk or water

In a large saucepan, heat oil over medium heat. Fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper, and cayenne, stirring until soft. Add bell pepper, zucchini, cauliflower, and chickpeas, stirring frequently until pepper is soft. Add tomatoes and lemon juice. Reduce heat and simmer (covered) until tender, approx 20 minutes. NOTE: I did not have a lot of liquid in my pot to simmer, so I added a splash of water and just stirred frequently so that nothing stuck to the bottom and burned.

Stir in peas, fresh cilantro, and almond butter. Let cool.

While vegetables are simmering, pulse chickpeas, butter, water, salt, cumin and tumeric until crumbly in a food processor. Pulse in flour. Add 1-2 tbsp more water if dough is really dry and crumbly.

Turn out dough onto floured surface. Knead until smooth, approx. 2 minutes. Cut dough in half. Roll out each half to 10-inch circle. Fit 1 into bottom of 9-inch pie plate. Spoon in vegetable mixture. Lightly brush edge with milk or water. Top with remaining pie crust; trim edge. Using a fork, gently press the edges together to seal. Brush with milk or water. Cut steam vents into top of pie (I cut an “x” into the middle), bake for 40 minutes at 400F, in bottom third of oven. Let stand for 5 minutes before serving.

– I bought a can of chickpeas from the canned vegetable section of my grocery store. One regular size can will do 1 full recipe. Don’t forget to rinse! 
– I used margarine in place of butter and my crust was just fine.
– For the gluten-free people in the audience. replace chickpeas and flour with chickpea flour, and stir in other ingredients.
– If you are picky about certain vegetables, feel free to omit them! 
– If you are not vegetarian and would like to add a meat to this dish, put in less of each vegetable (the amounts above fill the pie to bursting), and add cooked chicken to the filling. (I recommend cooking the chicken separate, then stirring it into vegetable mixture before filling pie.)

This recipe originally comes from The Vegetarian Collection by Canadian Living.


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