Vegetable & chickpea potato pies

Name: Vegetable & chickpea potato pies
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
Cuisine: Fusion, Modern Australian
Ingredients: 1 tbsp olive oil (14g); 4 cups pumpkin (480g); 1 cup mushrooms (230g); 2 carrots (120g); 2 zucchini (600g); 1 leek (180g); 2 garlic cloves (6g); 2 tsp ground cumin (6g); 1 tsp chili powder (5g); 2 cans canned tomatoes (800g); 1 cup vegetable broth (230g); 1/3 can canned chickpeas (130g); 1 cup green beans (230g); 1/4 cup coriander leaves (3.75g); 6 potatoes (1200g); 3/4 cup grated parmesan cheese (60g)

Vegetable & chickpea potato pies feature a blend of vibrant vegetables and protein-rich chickpeas, all topped with creamy mashed potatoes and parmesan cheese. This hearty dish is baked until golden and bubbling, making it a comforting and nutritious option for any meal.

05 Dec 2025
Cook time 70 min
Prep time 30 min

Ingredients:

1 tbsp olive oil
4 cups pumpkin
1 cup mushrooms
2 carrots
2 zucchini
1 leek
2 garlic cloves
2 tsp ground cumin
1 tsp chili powder
2 cans canned tomatoes
1 cup vegetable broth
1/3 can canned chickpeas
1 cup green beans
1/4 cup coriander leaves
6 potatoes
3/4 cup grated parmesan cheese

Vegetable & chickpea potato pies are a delicious, hearty, and nutritious meal that's perfect for any occasion. Packed with an array of colorful vegetables, fiber-rich chickpeas, and topped with creamy mashed potatoes and savory parmesan cheese, these pies are a comforting dish that’s full of flavor and goodness. Follow this recipe to create a dish that the whole family will love.

Instructions:

1. Prepare Potatoes: Place the diced potatoes in a large pot of salted boiling water. Cook until they are tender, about 10-15 minutes. Drain and mash them until smooth. Set aside.

2. Cook Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped leek and sauté for 2-3 minutes until softened. Add the minced garlic, diced pumpkin, carrots, mushrooms, and zucchini. Cook for about 5-7 minutes, stirring occasionally until the vegetables are softened.

3. Spice It Up: Stir in the ground cumin and chili powder. Cook for another 1-2 minutes until the spices are fragrant.

4. Add Liquids and Chickpeas: Add the canned tomatoes and vegetable broth to the skillet. Bring the mixture to a simmer and let it cook for about 10 minutes until the vegetables are fully cooked and the sauce has thickened slightly. Stir in the drained chickpeas and green beans. Cook for an additional 5 minutes.

5. Bring It All Together: Stir in the chopped coriander leaves and season with salt and pepper to taste.

6. Assemble Pies: Spoon the vegetable and chickpea mixture into individual pie dishes or a large ovenproof dish. Top with the mashed potatoes, spreading them out evenly.

7. Add Cheese: Sprinkle the grated parmesan cheese over the mashed potatoes.

8. Bake: Place the pies in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling.

9. Serve: Remove from the oven and let cool slightly before serving. Enjoy your homemade Vegetable & Chickpea Potato Pies!

Once your Vegetable & chickpea potato pies are baked to perfection, they should have a golden, crispy topping with a savory, bubbling filling underneath. Serve these comforting pies as a main course or pair them with a side salad for a well-rounded meal. Enjoy the rich flavors and satisfying textures that make this dish a favorite.

Vegetable & chickpea potato pies FAQ:

What is the baking time for Vegetable & Chickpea Potato Pies?

Bake the pies in a preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.

How do I know when the potatoes are done cooking?

The potatoes are ready when they are tender and can be easily pierced with a fork, typically after 10-15 minutes of boiling in salted water.

Can I make substitutions for the chickpeas in this recipe?

Yes, you can substitute chickpeas with other legumes such as lentils or black beans, but keep in mind that the flavor and texture will differ slightly.

What is the best way to store leftover Vegetable & Chickpea Potato Pies?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

What size pan should I use for these pies?

You can use individual pie dishes or a large ovenproof dish, depending on the portion size you prefer. Ensure that it's large enough to hold the vegetable filling and mashed potatoes.

Tips:

- Prep all your vegetables beforehand to make the cooking process faster and more streamlined.

- For a creamier potato topping, you can add some butter and milk while mashing the potatoes.

- Make sure to drain and rinse the canned chickpeas to remove any excess salt and improve the overall taste.

- If you prefer a spicier kick, you can add more chili powder or even a pinch of cayenne pepper to the filling mixture.

- Allow the pies to cool for a few minutes after baking so they can set properly and are easier to serve.

- Experiment with different vegetables according to your preference or what's in season.

Nutrition per serving

6 Servings
Calories 350kcal
Protein 15g
Carbohydrates 70g
Fiber 13g
Sugar 16g
Fat 7g

Vegetable & chickpea potato pies