Turnip Leek And Chickpea Pot Pie Food

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TURNIP, LEEK AND CHICKPEA POT PIE



Turnip, Leek and Chickpea Pot Pie image

Experimenting with turnips...I have a surplus from the garden. I love pot pies and learned a little while ago that Turnips and Leeks love each other.....well turnips also love carrots. This is such an easy dish to make--despite the number of ingredients. I just kept adding what I had available and it worked! A cup of shelled...

Provided by Sherry Blizzard

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 22

3 medium turnips, chopped
3 carrots, chopped
1 leek, cleaned and diced
2 c diced cabbage
1 c peas, shelled
1 c onion
1 Tbsp chopped garlic
2 stalk(s) celery, very thinly sliced
bouillon cube
1 can(s) 14 oz. tomatoes
1 can(s) 14 oz chickpeas (garbanzo beans)
1 tsp coriander, ground
1 Tbsp italian seasoning
2 Tbsp olive oil
salt and pepper to taste
THE CRUST
2 c self-rising flour
1 tsp baking powder
4 Tbsp butter flavored crisco
3 Tbsp sunflower seeds
3 Tbsp parmesean cheese, grated
2/3 c milk

Steps:

  • 1. Peel and dice the turnips and carrots. Dice the onions, finely slice the celery. Cook in oil for 10 minutes
  • 2. Add the coriander, Italian seasoning tomatoes, chickpeas and bouillon, salt and pepper.
  • 3. Cook this down on low heat for 20 minutes. While heating the oven to 375 Degrees F. Pour sauteed veg into a casserole dish.
  • 4. THE CRUST
  • 5. Mix together the self rising flour and baking powder. Ad the butter flavored crisco and massage to make fine crumbs. Add the sunflower seeds and cheese. Add in milk. Mix to make a dough. I like to use two pieces of plastic wrap and roll a rolling pin over the top to 1/2" thickness. Use a cookie cutter to cut dough shapes and place on top of the veggies.
  • 6. Place shapes on top of the veggies in an oven proof casserole dish, brush tops lightly with milk and bake at 375 for about 15 minutes. The dough will puff up.

VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY



Veggie-Packed Chickpea Pot Pie Recipe by Tasty image

Here's what you need: medium potatoes, olive oil, medium onion, garlic, celery, frozen corn, broccoli, carrots, mushroom, canned chickpea, fresh parsley, dried thyme, dried rosemary, fresh rosemary, fresh thyme, salt, pepper, flour, vegetable stock, nutritional yeast, soy milk, refrigerated pie crust

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 22

5 medium potatoes, peeled and diced
4 tablespoons olive oil, divided
1 medium onion, minced
2 cloves garlic, minced
2 stalks celery, chopped
1 cup frozen corn
1 cup broccoli
2 carrots, diced
1 cup mushroom, quartered
1 cup canned chickpea, drained and rinsed
½ cup fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 sprig fresh rosemary
1 sprig fresh thyme
salt, to taste
pepper, to taste
2 tablespoons flour
2 cups vegetable stock
¼ cup nutritional yeast
2 tablespoons soy milk, or almond milk
1 refrigerated pie crust

Steps:

  • Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
  • Drain the potatoes in a colander.
  • Divide the potatoes into two medium bowls and mash half of them. Set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
  • Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
  • Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
  • Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
  • Remove the rosemary and thyme sprigs.
  • Sprinkle the flour over the vegetables and mix well.
  • Pour in half of the vegetable stock and stir.
  • Add the nutritional yeast and stir well.
  • Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
  • Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
  • Add the diced potatoes and stir.
  • Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
  • Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
  • Brush the outside edges of the baking dish with the mix using a brush or your fingers.
  • Preheat the oven to 350°F (180°C).
  • Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
  • Brush the top of the dough lightly with the oil-soy milk wash.
  • Make a small X-shaped incision on the top of the crust.
  • Bake for about 45 minutes or until the pie crust is golden.
  • Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 75 grams, Fat 38 grams, Fiber 7 grams, Protein 9 grams, Sugar 12 grams

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