Moroccan Vegetable Pie with Chickpea Crust

Name: Moroccan Vegetable Pie with Chickpea Crust
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp vegetable oil; 1 onion; 1 carrot; 1 garlic clove; 1 tsp cinnamon; 0.25 tsp ground coriander; 0.25 tsp ground cumin; 0.25 tsp salt; 0.25 tsp pepper; 0.25 tsp cayenne pepper; 1 yellow sweet pepper; 1 zucchini; 3 cup 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; 2 tbsp almond butter; 1 cup rinsed drained canned chick-peas; 0.333 cup cold butter; 1 tsp salt; 0.5 tsp ground cumin; 0.5 tsp turmeric; 1.5 cup all-purpose flour; 1 tbsp milk

Chick-peas, carrot and coriander come together in this pie, fragrant with clove and cinnamon and baked in the oven. Finish with pastry.

2 hr · Serves 8 · Takes some skill

Method

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Time: Prep 60 min · Cook 60 min · 120 min total
Difficulty: hard

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.
5 min
2
Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.
8 min
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.
2 min
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.).