Moroccan Vegetable Pie With Chickpea Crust |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I'm posting it so that I can have a copy as they constantly update their page. Ingredients:
2 tablespoons vegetable oil |
1 onion, diced |
1 carrot, diced |
1 garlic clove, minced |
1 teaspoon cinnamon |
1/4 teaspoon ground coriander |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon 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 tablespoon lemon juice |
1 cup frozen peas |
2 tablespoons chopped fresh coriander or 2 tablespoons parsley |
2 tablespoons almond butter or 2 tablespoons peanut butter |
1 cup rinsed drained canned chick-peas |
1/3 cup cold butter, cubed |
1 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon turmeric |
1 1/2 cups all-purpose flour |
1 tablespoon milk or 1 tablespoon soymilk |
Directions:
1. 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.
2. Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.
3. 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.).
4. 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.
5. 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.
6. 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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