Chickpea Pie

Vegan as hell, Gluten free if you want it to be, Delicious as always

It’s a circle of mad flavor.

I went all or nothing with this one.

Each part of this creature could totally exist on its own in a fabulous way.

I encourage you to omit, split apart, re-jumble, make a square, and-as always-follow your fancies!

This could feed you or you and a baby, or, if you’re feeling generous, two munchkins.

Ingredients

CRUST

-1/2 Cup Flour (gluten free if you’re like me!)

-1/4 Cup Cornmeal

-1/4 Tsp Baking Powder

-1/4 Cup Olive Oil/Vegan Butter

-the pinchiest of salt

TOPPING

-1/4 Cup chickpeas (pre-soaked or canned)

-1/4 Cup Mushrooms

-1 Handful Sliced Eggplant

-1 tsp Fresh Basil

-1 spoonful strawberry jam with a dash of cayenne (optional-weird, but good…dare to try!)

-Seeds to garnish (optional)

Instructions

-Preheat oven to 300F. Lightly brush olive oil/butter on a oven-safe dish. Combine Crust Ingredients by hand into a big ball and flatten out to pita size or a little thicker. Thumb out the middle like you were the fanciest potter in the world. Place in oven for 10-15 minutes.

-Take mushrooms and sauté awayyy until golden brown. Add chickpeas towards the end for a little crispier version.

-Take out your crust and sprinkle chickpeas and mushrooms on top. Place in the oven for another 20 minutes. Meanwhile, sauté your eggplant and try flipping it for fun.

-Have a dance party

-Take out your magical creation, top it with basil, seeds, and cayenne jam.

-Scream.

-Light a candle.

-Great with a glass of wine. Enjoy friends:)

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