Creamy Chickpea Pot Pie Bowls

Name: Creamy Chickpea Pot Pie Bowls
Yield: 8–10 servings
Cuisine: Vegan
Ingredients: 2 cans chickpeas, drained (or about 3 cups cooked); 5 medium potatoes, diced; 4 carrots, sliced; 1 large onion, diced; 3 celery stalks, chopped; 2 cups frozen peas; 1 cup corn; 6 cups vegetable broth; 2 cups unsweetened soy milk; ½ cup flour; ½ cup vegan butter or equivalent oil; 2 teaspoons thyme; 1 teaspoon rosemary; Garlic, salt and black pepper to taste

Crustless creamy vegetable and chickpea pot pie filling.

8–10 servingsMain dishes

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INGREDIENTS

8–10 servings

Ingredients

2 cans chickpeas, drained (or about 3 cups cooked)
5 medium potatoes, diced
4 carrots, sliced
1 large onion, diced
3 celery stalks, chopped
2 cups frozen peas
1 cup corn
6 cups vegetable broth
2 cups unsweetened soy milk
½ cup flour
½ cup vegan butter or equivalent oil
2 teaspoons thyme
1 teaspoon rosemary
Garlic, salt and black pepper to taste

METHOD

Make it

1
Cook the onion, carrots and celery in vegan butter or oil until slightly softened.
2
Stir in flour and cook for 1–2 minutes.
3
Slowly whisk in vegetable broth and soy milk.
4
Add potatoes, herbs and seasonings. Simmer 15–20 minutes until potatoes are tender.
5
Stir in chickpeas, peas and corn. Simmer another 5–10 minutes until thick and creamy.
6
Adjust seasoning and thickness, then ladle into bowls.

Cooking notes

Seasoned baked tofu may replace some chickpeas.

Serving suggestions

Serve as stew, with biscuits, or over mashed potatoes or rice.

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