Moroccan Vegetable Pie With Chickpea Crust

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.).