Chickpeapotpie Recipes

Steps:

• Preheat oven to 400°. Unroll 1 crust into a 9-in. pie plate; trim even with rim. Line unpricked crust with parchment. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next 5 ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat., Spoon vegetable filling over bottom crust. Unroll remaining crust; place over filling. Trim; cut slits in top., Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.

Steps:

• Saute onion in butter in a large saucepan until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened., Stir in the vegetables, chickpeas, potatoes, cream and Italian seasoning. Divide mixture among 4 ungreased 10-oz. ramekins., Unroll crust; divide into 4 portions. Roll out each portion to fit ramekins; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Place ramekins on a baking sheet., Bake at 400° for 25-30 minutes or until crust is golden brown.

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!

Steps:

• Cook onion and oil in Dutch oven over medium heat for 15 minutes until browned. Stir in garlic, carrots and celery and saute for 5 minutes.
• Stir in 5 cups of the broth, the corn, chickpeas and all of the spices.
• Reduce the heat to medium-low and simmer for 30 minutes before stirring in noodles. Cook for an additional 5 minutes until noodles are tender then remove the bay leaves.
• Whisk together the cornstarch, flour and 1 cup of the broth. Stir this with the cream and parmesan cheeses into the vegetable mixture. Remove from heat. Cool then stir in the beans and peas.
• Preheat the oven to 375. Place puff pastry on top of the Dutch oven and tuck in the sides (You can also divide the mixture into small dishes and make individual pot pies).
• Pierce top in several places with knife and then bake 30-40 minutes until crust is flaky and brown.

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Steps:

• Put chickpeas and water in a large pot; soak beans 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
• Add ham hocks, oregano, and bay lead to the water and chickpeas; bring to a boil, place a lid on the pot, reduce heat to medium-low, and cook at a simmer until the chickpeas are tender, about 2 hours. Remove and discard bay leaf.
• Heat a skillet over medium-high heat. Saute sausage chunks in hot skillet until some of the fat renders, 2 to 3 minutes; add onion, bell pepper, and garlic and saute until lightly browned, about 5 minutes. Add sausage mixture to the mixture in the pot along with Worcestershire sauce, salt, and pepper.
• Bring the mixture to a simmer, cover the pot, and cook until the sausage chunks are no longer pink in the center, about 20 minutes.