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Vegetable & chickpea potato pies
Vegetable & chickpea potato pies
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Golden pies with potato and parmesan topping on a base of hearty vegetable and chickpea stew.
Ingredients:
  • 500g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 300g cup mushrooms, quartered
  • 2 carrots, peeled, coarsely chopped
  • 2 zucchini, coarsely chopped
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 10.00 gm ground cumin
  • 1/4 tsp ground chilli
  • 1 x 800g can diced tomatoes
  • 250ml (1 cup) vegetable liquid stock
  • 2 x 400g cans chickpeas, rinsed, drained
  • 250g green beans, topped, cut into 4cm lengths
  • 62.50 ml coarsely chopped fresh coriander
  • 6 (about 800g) desiree potatoes, unpeeled, thinly sliced
  • 70g (1 cup) shredded parmesan
Instructions:
  • In a large saucepan over medium-high heat, sauté pumpkin, mushroom, carrot, zucchini, leek, and garlic in oil for 5 minutes until leek softens, stirring occasionally.
  • Sprinkle in the cumin and chili, stir for 30 seconds until fragrant. Pour in the tomato and stock, bring to a boil. Lower the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally. Uncover and simmer for an additional 10 minutes. Toss in the chickpeas and beans, stir and cook for 5 minutes until beans are vibrant and tender-crisp. Finally, stir in the coriander to blend.
  • Preheat oven to 180°C. Divide vegetable mixture evenly into six 625ml (2 1/2-cup) ovenproof dishes. Layer with half of the potatoes, overlapping slightly, and sprinkle half of the parmesan on top. Repeat with remaining potatoes and parmesan. Bake for 25-30 minutes until potatoes are tender. Season with salt before serving.

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