Vegetable & chickpea potato pies
Cuisine: Indian
Author: EasyRecipes .
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Use a hearty vegetable and chickpea stew as the base for these golden pies topped with potatoes and parmesan.
Ingredients
  • 1 tbs olive oil
  • 500g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 300g cup mushrooms, quartered
  • 2 carrots, peeled, coarsely chopped
  • 2 zucchini, coarsely chopped
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbs ground cumin
  • ¼ tsp ground chilli
  • 1 x 800g can diced tomatoes
  • 250ml (1 cup) vegetable stock
  • 2 x 400g cans chickpeas, rinsed, drained
  • 250g green beans, topped, cut into 4cm lengths
  • ¼ cup coarsely chopped fresh coriander
  • 6 (about 800g) desiree potatoes, unpeeled, thinly sliced
  • 70g (1 cup) shredded parmesan
Instructions
  1. Heat the oil in a large saucepan over medium-high heat. Add the pumpkin, mushroom, carrot, zucchini, leek and garlic and cook, stirring, for 5 minutes or until the leek softens.
  2. Add the cumin and chilli and cook, stirring, for 30 seconds or until aromatic. Add the tomato and stock and bring to the boil. Reduce heat to medium-low and cook, covered, stirring occasionally, for 15 minutes. Uncover and simmer for 10 minutes. Add the chickpeas and beans and cook, stirring, for 5 minutes or until the beans are bright green and tender crisp. Add the coriander and stir to combine.
  3. Preheat oven to 180°C. Divide the vegetable mixture among six 625ml (2½-cup) capacity ovenproof dishes. Top with half the potato, slightly overlapping. Sprinkle with half the parmesan. Repeat with the remaining potato and parmesan. Bake in oven for 25-30 minutes or until the potato is tender. Season with salt and serve.
Recipe by Mithila.net at https://www.mithila.net/veg-recipes/vegetable-chickpea-potato-pies-7602.html