Vegan Chickpea Potato Pot Pie
Vegan Chickpea Potato Pot Pie is a comforting, plant-based delight wrapped in a golden-brown flaky crust. Infused with aromatic herbs like thyme and rosemary, this hearty dish combines tender chickpeas and creamy Yukon Gold potatoes for a satisfying meal. Perfect for chilly evenings or impressive gatherings, it offers both flavor and ease of preparation, making it your go-to recipe for cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 1 cup carrots, finely chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 2 tsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, heat olive oil. Sauté onions and garlic until translucent. Add carrots and cook for about five minutes.
- Stir in diced potatoes, chickpeas, vegetable broth, thyme, rosemary, salt, and pepper. Simmer for about ten minutes until potatoes are tender.
- Pour the mixture into an oven-safe dish. Cover with puff pastry, sealing the edges.
- Cut slits in the pastry for steam vents and bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg