Curried Vegetable Pie with Chickpea Crust Recipe

1. Preheat oven to 375 degrees.
   
   
2. In a blender or food processor, puree the chickpeas and set aside.
   
   
3. In a large bowl, sift together the flour, salt and cumin. Add the chickpeas, shortening and water. Mix together until a dough forms. Knead the dough on a lightly floured surface for 3 to 5 minutes. Cut dough into 2 pieces. Roll out both pieces to fit and 8-inch pie pan. Place one on the bottom of a pie plate and reserve the other for the top.
   
   
4. In a large saucepan on medium heat, saute the carrots, onion, celery and pepper in oil until onions are translucent.
   
   
5. Add the cauliflower, peas, chickpeas, garlic and curry. Stir and cook for 5 minutes. Add the tomatoes, vegetable broth, salt and pepper.
   
   
6. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Remove from heat and stir in peanut butter.
   
   
7. Pour mixture into crust and lay reserved crust dough on top.
   
   
8. Bake for 30-45 minutes or until golden brown.
   
   
9. Makes 1 pie.
   
   

Legend

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Calorie Breakdown (?)

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Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in vitamin A Very high in vitamin C