Vegetable and Chickpea Potato Pie

Do you meal plan in your household? We sat down on the weekend to do our weekly plan and write the shopping list, and couldn’t decide what to add. As I am vegetarian and the other members of the family are not, it can sometimes be tricky to find things everyone is happy to eat, or adapt. Most of the time we’re all very easy going, but there are some times that the words ‘difficult’ and ‘picky’ are bandied about. Last weekend was one of those times. Everything suggested we felt tired of, so I went in search of something new. Enter, the vegetable and chickpea potato pie.

Usually, our week day meals are quick, but this one was on the more time consuming side. The vegetables could be prepped before hand if you were pressed for time.

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You can find the original recipe here. I did alter it a little, with one version being dairy free. I also omitted several vegetables and the chilli powder. The consistency was stew like, and next time I make it I think I will reduce it a little more on the stove first, prior to popping it in the oven. I reheated some today for lunch and the consistency was perfect. You can really add any vegetables that you like, and could even top it with pastry rather than potato. It is definitely a must try recipe for vegetarians and meat eaters alike.

Vegetable and Chickpea Potato Pie

Ingredients

1 tablespoon olive oil

500g butternut pumpkin (peeled and de-seeded)

1 zucchini (chopped)

1 cup frozen mixed vegetables (peas, corn and carrots)

1 cup broccoli

1 leek (pale section only)

2 garlic cloves (crushed)

1 tablespoon ground cumin

1 x 800g can diced tomatoes

1 cup vegetable stock

2 x 400g cans chickpeas (rinsed and drained)

1/2 a cup sliced green beans

1/2 large sweet potato (thinly sliced)

3 Desiree potatoes (thinly sliced)

1/2 cup tasty cheese

Method

Step One – Heat the oil in a large saucepan. Add the pumpkin, zucchini, frozen mixed vegetables, broccoli, leek, garlic and cook (stirring) for 5 minutes until the leek softens.

Step Two – Add the cumin and cook, stirring, for 30 seconds or until aromatic. Add the tomatoes and stock and bring to the boil. Reduce heat to medium-low and cover, stirring occasionally, for 15 minutes. Uncover and simmer for 10 minutes. Add the chickpeas and beans and cook, stirring, for 5 minutes or until the beans are bright green and tender crisp.

Step Three – Pre-heat the oven to 180 degrees. Divide the mixture into suitable oven proof dishes, and top with potato and sweet potato. If adding cheese, lightly sprinkle it over the top of the potato. For the dairy free version, I melted some dairy free spread in the microwave and brushed it over the potato with a pastry brush. This helped the potato crisp up. Bake the pies in the oven for around 25 minutes, or until the potato is tender.

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This is dish could be served with a green salad, or steamed vegetables. We chose to serve it with some crunchy garlic bread. It was stacked with vegetables, so I could justify it! This was judged a winner by the whole family – even the kids cleared their plates. I hope you enjoy this one if you choose to try it!

Do you have a favourite vegetarian dish, or a new recipe you would like to share? 

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