Easy Chickpea Pot Pie

Name: Easy Chickpea Pot Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 -6 servings
Ingredients: 2 tbsp olive oil; salt and black pepper; 1 onion; 5 medium carrots; 3 medium sweet potatoes; 2 tsp smoked paprika; 3 cups vegetable broth; 1 bunch Swiss chard; 1 10 oz bag frozen peas; 2 cups cooked chickpeas or 1; ¼ cup all-purpose flour; 12 oz frozen puff pastry

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 -6 servings
Calories
896 kcal
Course
Main Course
Cuisine
American

Easy Chickpea Pot Pie

Omar Parker

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A meatless riff on the comfort food classic. These creamy pot pies are filled to the brim with hearty veggies and stick-to-the-ribs chickpeas, then topped with puff pastry baked golden brown.

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Ingredients

Servings

2 tbsp olive oil
salt and black pepper to taste
1 onion diced
5 medium carrots cut into ½-inch dice
3 medium sweet potatoes peeled and cut into ½-inch dice
2 tsp smoked paprika
3 cups vegetable broth divided
1 bunch Swiss chard stems discarded and leaves thinly sliced
1 10 oz bag frozen peas
2 cups cooked chickpeas or 1 14.5 oz can chickpeas, drained and rinsed
¼ cup all-purpose flour
12 oz frozen puff pastry thawed

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Instructions

Preheat oven to 375°F.
Add the olive oil to a large dutch oven or another large oven-safe pot over medium-high heat.
When the oil is hot, add the onions along with a pinch of salt and sauté, stirring frequently, until translucent, 3–4 minutes.
Add the carrots, sweet potatoes, smoked paprika, and another pinch of salt to the pot. Continue to cook, stirring frequently, until the veggies start to brown, about 5 minutes.
Add 1 cup of the vegetable broth to the pot and stir, scraping up any browned bits on the bottom of the pot.
Bring to a boil and then reduce heat to medium-low. Cover and simmer until the sweet potatoes are tender, 5–6 minutes.
Stir the Swiss chard, frozen peas, and chickpeas into the pot, cooking until peas are warmed through and Swiss chard has wilted, 2–3 minutes.
Add the flour to the pot and cook, stirring constantly, for 1 minute. Stir in the remaining vegetable broth. Increase the heat to medium and return to a boil.
Reduce heat to medium-low and simmer until the filling has thickened. Season to taste with additional salt and black pepper. Remove from the heat.
Roll out the puff pastry on a lightly floured surface until it is big enough to cover the pot. Drape the puff pastry over the pot and cut a few slits in the center so that the steam can escape as it cooks.
Bake until the puff pastry is lightly golden and the filling is bubbling, 30–35 minutes. Let cool for a few minutes before serving.

Notes

As an alternative to baking the filling in one big pot, you can divide it among smaller oven-safe dishes for a portion-controlled, single serving option. These might bake faster, so start checking them at the 20 minute mark.

Nutrition Information

Show Details

Calories 896kcal (45%) Carbohydrates 114g (38%) Protein 18g (36%) Fat 42g (65%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Monounsaturated Fat 24g Sodium 1096mg (46%) Potassium 1223mg (35%) Fiber 16g (64%) Sugar 18g (36%) Vitamin A 38413IU (768%) Vitamin C 15mg (17%) Calcium 141mg (14%) Iron 7mg (39%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 896 kcal

% Daily Value*

Calories	896kcal	45%
Carbohydrates	114g	38%
Protein	18g	36%
Fat	42g	65%
Saturated Fat	9g	45%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	24g	120%
Sodium	1096mg	46%
Potassium	1223mg	26%
Fiber	16g	64%
Sugar	18g	36%
Vitamin A	38413IU	768%
Vitamin C	15mg	17%
Calcium	141mg	14%
Iron	7mg	39%