Chickpea & Potato Pot Pie

  

Ingredients:

1 cup canned chickpeas, drained and rinsed

2 medium potatoes, diced and cooked

1/2 cup frozen mixed vegetables (peas, carrots, corn)

1/2 cup diced onion

2 cloves garlic, minced

1 cup vegetable broth

1/2 cup heavy cream (or coconut milk for a dairy-free option)

1 tbsp flour (or cornstarch for gluten-free)

1 tsp thyme

1/2 tsp black pepper

1/2 tsp salt

1 tbsp butter or olive oil

1 refrigerated pie crust (or puff pastry for a flakier top)

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a skillet, heat butter or olive oil and sauté onion and garlic until soft.

3. Stir in flour, cooking for 1 minute, then slowly add vegetable broth and cream, whisking until thickened.

4. Add chickpeas, cooked potatoes, mixed veggies, thyme, salt, and pepper. Let simmer for 2-3 minutes.

5. Transfer mixture into a pie dish. Cover with pie crust, crimp edges, and cut slits for venting.

6. Bake for 20-25 minutes until golden brown. Let cool slightly before serving.