Ingrédients pour Chickpea Pot Pie
- Grapeseed Oil
- 1 large onion, chopped
- Garlic Cloves
- Celery Ribs
- 2 carrots, chopped
- Low Sodium Vegetable Broth
- Corn Kernels
- 2 (15-ounce) cans chickpeas (drained and rinsed)
- Dried Parsley
- Dried Sage
- Dried Marjoram
- 1 bay leaf
- Egg Noodles
- 2 tablespoons cornstarch
- Whole Wheat Flour
- Cream Cheese
- Parmesan Cheese
- 1 cup frozen peas (thawed)
- Green Beans
- Frozen Puff Pastry
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Comment préparer Chickpea Pot Pie
- Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add 1 large onion, chopped, and cook for 15 minutes, until softened and browned.
- Stir in 2 cloves garlic, minced, 2 carrots, chopped, and 2 celery stalks, chopped. Sauté for 5 minutes.
- Add 5 cups vegetable broth, 1 cup frozen corn, 2 (15-ounce) cans chickpeas (drained and rinsed), 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon ground nutmeg, and 1 bay leaf. Bring to a simmer.
- Reduce heat to medium-low and simmer for 30 minutes. Stir in 1 cup egg noodles.
- Cook for an additional 5 minutes, or until noodles are tender. Remove the bay leaf.
- In a small bowl, whisk together 2 tablespoons cornstarch, 2 tablespoons all-purpose flour, and 1 cup vegetable broth until smooth.
- Stir the cornstarch mixture, 1/2 cup heavy cream, and 1/2 cup grated Parmesan cheese into the vegetable mixture. Stir until thickened.
- Remove from heat and let cool slightly.
- Stir in 1 (15-ounce) can green beans (drained) and 1 cup frozen peas (thawed).
- Preheat oven to 375°F (190°C).
- Top the filling with 1 sheet of puff pastry (thawed if frozen), tucking the edges into the Dutch oven.
- Pierce the top of the pastry in several places with a fork. Bake for 30-40 minutes, or until the crust is golden brown and flaky.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
17g
Fat
26g
Carbs
22g
