Moroccan Vegetable Pie With Chickpea Crust Recipe

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Moroccan Vegetable Pie With Chickpea Crust

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Ingredients:

Serving

2 tbsp vegetable oil
1 onion, diced
1 carrot, diced
1 garlic clove, minced
1 tsp cinnamon
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1 yellow sweet pepper, diced
1 zucchini, diced
3 cups small cauliflower florets
1 cup rinsed drained canned chick-peas
1 cup pasta sauce
1 tbsp lemon juice
1 cup frozen peas
2 tbsp chopped fresh coriander or 2 tbsp parsley
2 tbsp almond butter
1 cup rinsed drained canned chick-peas
1/3 cup cold butter, cubed
1 tsp salt
1/2 tsp ground cumin
1/2 tsp turmeric
1 1/2 cups all-purpose flour
1 tbsp milk

Directions:

In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.
Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.
Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.).
Chickpea Crust: Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.
Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.
Bake in bottom third of 400°F (200°C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Loosely cover with foil; reheat in 350°F/180°C oven for about 1 hour and 15 minutes.).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	381.45 Kcal (1597 kJ)
Calories from fat	132.67 Kcal
		% Daily Value*
Total Fat	14.74g	23%
Cholesterol	20.47mg	7%
Sodium	542.02mg	23%
Potassium	919.41mg	20%
Total Carbs	51.39g	17%
Sugars	10.11g	40%
Dietary Fiber	10.73g	43%
Protein	13.33g	27%
Vitamin C	134mg	223%
Vitamin A	0.2mg	6%
Iron	131mg	728%
Calcium	117.8mg	12%

Amount Per 100 g
Calories	92.95 Kcal (389 kJ)
Calories from fat	32.33 Kcal
		% Daily Value*
Total Fat	3.59g	23%
Cholesterol	4.99mg	7%
Sodium	132.08mg	23%
Potassium	224.04mg	20%
Total Carbs	12.52g	17%
Sugars	2.46g	40%
Dietary Fiber	2.61g	43%
Protein	3.25g	27%
Vitamin C	32.7mg	223%
Iron	31.9mg	728%
Calcium	28.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.1

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol,
good source of fiber

Bad Points

High in Sodium

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