Name: Chickpea and Vegetable Pot Pies recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1 tbs vegetable oil; 1 onion medium sliced; 2 tbs curry powder; 250 g sweet potato diced; 400 g cauliflower roughly chopped; 400 g broccoli roughly chopped; 2 zucchinis halved medium sliced; 400 ml coconut milk; 1/2 cup water; 400 g canned chickpeas drained rinsed; 8 slices bread cubed; 60 g butter; 1 tbs mixed herbs

by fragglerock Last updated on 07/09/2019

Hearty, wholesome winter pie. - fragglerock

Ingredients

1 tbs vegetable oil
1 onion medium sliced
2 tbs curry powder
250 g sweet potato diced
400 g cauliflower roughly chopped
400 g broccoli roughly chopped
2 zucchinis halved medium sliced
400 ml coconut milk
1/2 cup water
400 g canned chickpeas drained rinsed
8 slices bread cubed
60 g butter
1 tbs mixed herbs

Method

Step 1

Heat oil in a large deep pan. Add onion, sauté until softened, and then add curry powder and cook.
Step 2

Stir in sweet potato, cauliflower, broccoli, zucchini and the mixture of coconut milk and water.
Step 3

Bring to the boil, reduce heat and simmer, covered, for 20 minutes or until vegetables are soft.
Step 4

Remove from heat and stir in the chickpeas.
Step 5

Spoon mixture into 6 x 375 mL ovenproof dishes.
Step 6

Combine bread cubes, butter and mixed herbs in a bowl.
Step 7

Arrange bread cubes over vegetable mixture.
Step 8

Place dishes on an oven tray and bake at 200C for 20-25 minutes until bread cubes are golden and crisp.