Curried Vegetable Pie with Chickpea Crust
26/02/07 14:37 Filed in: Entree
Information is given to make with or without crust.
The recipe calls for peanut butter, but the
nutritional counts I give are with 2 tablespoons PB2
peanut butter powder, prepared with water.
Crust ingredients:
½ cup canned chickpeas
½ cup flour
1 teaspoon salt
½ teaspoon cumin
1/3 cup no-trans fat vegetable shortening or margarine
3 tablespoons water
Filling ingredients:
2 medium carrots, chopped
1 small onion, chopped
2 stalks celery, chopped
1 large bell pepper, chopped, any color
2 tablespoons olive oil
2 cups cauliflower, chopped
1 cup frozen peas
½ cup canned chickpeas
2 cloves garlic, minced
2-3 teaspoons curry powder
2 small tomatoes, chopped
½ cup vegetable stock
1 ½ teaspoons salt
½ teaspoon black pepper
2 tablespoons PB2 peanut butter powder, prepared, OR 2 tablespoons peanut butter
Preheat oven to 375 degrees F (if making with crust).
Crust: In a blender or food processor, puree the chickpeas and set aside. In a large bowl, sift together the flour, salt, and cumin. Add the chickpeas, shortening, and water. Mix together until a dough forms. Knead the dough on a lightly floured surface for 3-5 minutes. Cut the dough into two pieces. Roll out both pieces to fit an 8-inch pie plate. Place one on the bottom of a pie plate and reserve the other for the top. After adding filling, below, lay reserved crust dough on top. Press edges and cut vents in top. Bake for 30-45 minutes or until golden brown.
Filling: (we usually just make the filling, delicious on its own and much easier than the pie): In a large saucepan on medium heat, sauté the carrots, onion, celery, and pepper in oil until onions are translucent. Add the cauliflower, peas, chickpeas, garlic, and curry. Stir and cook for 5 minutes. Add the tomatoes, stock, salt, and pepper. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Remove from heat and stir in peanut butter.
Nutritional information with crust:
6 servings
367 kcal
16.9 g fat
3.6 g saturated fat
0 mg cholesterol
1223 mg sodium
45.7 g carbohydrate
6.7 g fiber
8.9 g protein
59 mg calcium
Nutritional information without crust:
6 servings
131 kcal
5.7 g fat
0.8 g saturated fat
0 mg cholesterol
755 mg sodium
17.3 g carbohydrate
5 g fiber
4.7 g protein
48 mg calcium
Joey
Crust ingredients:
½ cup canned chickpeas
½ cup flour
1 teaspoon salt
½ teaspoon cumin
1/3 cup no-trans fat vegetable shortening or margarine
3 tablespoons water
Filling ingredients:
2 medium carrots, chopped
1 small onion, chopped
2 stalks celery, chopped
1 large bell pepper, chopped, any color
2 tablespoons olive oil
2 cups cauliflower, chopped
1 cup frozen peas
½ cup canned chickpeas
2 cloves garlic, minced
2-3 teaspoons curry powder
2 small tomatoes, chopped
½ cup vegetable stock
1 ½ teaspoons salt
½ teaspoon black pepper
2 tablespoons PB2 peanut butter powder, prepared, OR 2 tablespoons peanut butter
Preheat oven to 375 degrees F (if making with crust).
Crust: In a blender or food processor, puree the chickpeas and set aside. In a large bowl, sift together the flour, salt, and cumin. Add the chickpeas, shortening, and water. Mix together until a dough forms. Knead the dough on a lightly floured surface for 3-5 minutes. Cut the dough into two pieces. Roll out both pieces to fit an 8-inch pie plate. Place one on the bottom of a pie plate and reserve the other for the top. After adding filling, below, lay reserved crust dough on top. Press edges and cut vents in top. Bake for 30-45 minutes or until golden brown.
Filling: (we usually just make the filling, delicious on its own and much easier than the pie): In a large saucepan on medium heat, sauté the carrots, onion, celery, and pepper in oil until onions are translucent. Add the cauliflower, peas, chickpeas, garlic, and curry. Stir and cook for 5 minutes. Add the tomatoes, stock, salt, and pepper. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Remove from heat and stir in peanut butter.
Nutritional information with crust:
6 servings
367 kcal
16.9 g fat
3.6 g saturated fat
0 mg cholesterol
1223 mg sodium
45.7 g carbohydrate
6.7 g fiber
8.9 g protein
59 mg calcium
Nutritional information without crust:
6 servings
131 kcal
5.7 g fat
0.8 g saturated fat
0 mg cholesterol
755 mg sodium
17.3 g carbohydrate
5 g fiber
4.7 g protein
48 mg calcium
Joey