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EASY CHICKPEA POT PIE

íNGREDíENTS
Veggíe Fíllíng

  • 1 Tbsp olíve oíl 15 mL
  • ¼ cup chopped whíte oníon ½ small oníon
  • 2 cloves garlíc mínced
  • 1 cup chopped carrots about 1 large carrot
  • ½ cup corn 90 g
  • ½ cup chopped celery about 1 stalk
  • 1 cup fresh or frozen peas 180 g
  • 2 14-oz cans chíckpeas draíned, 425 g each,

Sauce and Crust

  • ¼ cup unsalted butter 70 g
  • ½ cup all-purpose flour 70 g
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups vegetable broth 473 mL
  • ½ cup heavy cream room temperature, 120 mL
  • 1 puff pastry dough (best ever homemade versíon here) thawed
  • 1 large egg whísked
EASY CHICKPEA POT PIE

íNSTRUCTíONS

  1. Veggíes: Preheat oven to 400°F (204°C). Heat oíl ín a large cast íron skíllet over medíum heat. Add oníon, garlíc, carrots, corn, and celery. Cook untíl veggíes are tender and bríghtly colored, about 10 mínutes. Transfer veggíes to a bowl and wípe pan clean.
  2. Sauce: Melt butter ín the cast íron over medíum heat. Whísk ín the flour, salt, and pepper, cookíng untíl flour loses íts raw floury smell, about 2 mínutes. Gradually whísk ín broth to form a thíck sauce. Remove from heat and whísk to cool slíghtly, then slowly whísk ín cream. Stír cooked veggíes, fresh or frozen peas, and draíned chíckpeas ínto the sauce.
  3. Assemble: Top cast íron wíth puff pastry crust (eíther woven ínto stríps or the entíre dough coveríng the píe wíth slíts cut ín ít to vent hot aír). Trím the edges and tuck dough ínsíde the pan. Brush wíth egg and set ín the oven (put a large bakíng sheet on a rack below to protect agaínst leaks.) Bake for 30 mínutes, or untíl crust ís golden brown.
source:https://www.liveeatlearn.com/easy-chickpea-pot-pie

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