Chickpea Pot Pie
Vegan Chickpea Pot Pie
Servings: 6 servings
Calories: 367kcal
Ingredients
For the filling:
- Coconut oil or gluten-free nonstick cooking spray for greasing the pan
- 2 tablespoons extra-virgin olive oil
- 2 medium carrots diced
- 1 medium yellow onion diced
- 2 celery stalks diced
- 2 cups cooked chickpeas
- ¼ cup fresh parsley chopped
- 1 tablespoon dried dill or 3 tablespoons chopped fresh dill
For the sauce:
- 1 tablespoon coconut oil
- ¼ cup brown rice flour
- 1 cup unsweetened soy or almond milk
- 1 cup vegetable broth or stock plus more if needed
- 1 tablespoon white or mild miso
- 1 tablespoon Bragg liquid aminos or gluten-free soy sauce
- Pinch of ground nutmeg
For the biscuit crumble topping:
- 1 cup gluten-free all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon kosher or fine sea salt
- ¼ cup coconut oil chilled
- ¼ cup unsweetened soy or almond milk
Instructions
- Preheat the oven to 375°F. Grease a casserole dish and set aside.
- In a large, nonstick frying pan, heat the olive oil over medium heat. Add the carrots, onion, celery, and chickpeas. Sauté until the onions are translucent and the chickpeas just begin to brown, 10-12 minutes. Stir in the parsley and dill and turn off the heat.
- Meanwhile, make the sauce. In a medium pot, melt the coconut oil with the rice flour over medium-low heat. Cook and stir for 1-2 minutes, then slowly whisk in ½ cup of the milk until well blended. Add the other ½ cup of milk and whisk to blend. Add the remaining ingredients and whisk until smooth. Turn off the heat. Add the vegetables to the sauce in the pot and stir gently just to coat them. If there isn’t enough sauce to coat all the veggies, add a bit more broth. Pour the mixture into the prepared casserole dish.
- For the crumble topping, sift together the flour, baking powder, xanthan gum, and salt in a medium bowl. Break the coconut oil into small pieces and scatter it over the flour, then pinch the mixture between your thumb and fingers until crumbly and all the oil is incorporated. Drizzle with the milk and toss with a fork until it comes together in a moist, crumbly mixture.
- Scatter the crumble evenly over the casserole. Bake for 35-45 minutes, until the topping is lightly browned and the filling is bubbling at the sides. May be frozen.
Nutrition
Nutrition Facts
Vegan Chickpea Pot Pie
Amount Per Serving
Calories 367
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g50%
Sodium 585mg24%
Potassium 509mg15%
Carbohydrates 41g14%
Fiber 8g32%
Sugar 6g7%
Protein 10g20%
Vitamin A 3900IU78%
Vitamin C 7.3mg9%
Calcium 175mg18%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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