Moroccan Vegetable Pie with Chickpea Crust
Transport your taste buds to the vibrant streets of Morocco with this irresistible Moroccan Vegetable Pie with Chickpea Crust. Featuring a golden, protein-packed crust made from blended chickpeas and warm spices like cumin and paprika, this pie is a wholesome twist on traditional pastry. Packed with a hearty medley of zucchini, carrots, red bell peppers, tomatoes, and the subtle sweetness of raisins, the filling bursts with bold flavors accentuated by cinnamon and fresh parsley. Toasted slivered almonds add a delightful crunch to every bite. Perfect for a healthy vegetarian dinner, this pie is not only packed with nutrients but is also a stunning centerpiece for your table! Ready in just 80 minutes and serving four, it’s a must-try dish that’s both delicious and satisfying.
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Recipe Information
Ingredients
- 400 g canned chickpeas (drained and rinsed)
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- 2 tbsp all-purpose flour
- 1 medium yellow onion (finely chopped)
- 1 medium carrot (diced)
- 1 medium zucchini (diced)
- 1 medium red bell pepper (diced)
- 3 cloves garlic (minced)
- 400 g canned diced tomatoes
- 2 tbsp raisins
- 2 tbsp fresh parsley (chopped)
- 0.5 tsp ground cinnamon
- 2 tbsp slivered almonds (toasted)
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a 9-inch pie dish with olive oil.
Place the canned chickpeas, 1 tablespoon of olive oil, ground cumin, paprika, 0.5 teaspoon of salt, and flour into a food processor. Blend until the mixture forms a thick dough-like consistency.
Press the chickpea dough evenly into the prepared pie dish, covering the bottom and sides. Bake for 10 minutes, then set aside to cool while preparing the filling.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
Add the diced carrot, zucchini, and red bell pepper. Cook for another 7-8 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, ground coriander, ground cinnamon, and the remaining 0.5 teaspoon of salt. Cook for 1-2 minutes until fragrant.
Add the canned diced tomatoes and raisins to the skillet. Simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly.
Remove the skillet from heat and stir in the chopped parsley.
Spoon the vegetable mixture into the chickpea crust, spreading it evenly.
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbling.
Allow the pie to cool for 5 minutes. Garnish with toasted slivered almonds before serving.
Slice and serve warm. Enjoy your Moroccan Vegetable Pie with Chickpea Crust!
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 65.2 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3712 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
