Chickpea Pot Pie

By Greywolf

This is the second place prize winner from Vegetarian Times 2009 Reader Recipe Contest. The recipe was submitted by Vivian Larsen

Ingredients

• 2 Tbsp oil
• 1 medium onion, diced (1 1/2 cups)
• 2 cloves garlic, minced (2 tsp)
• 3 celery ribs, chopped (1 cup)
• 2 medium carrots, diced (1 cup)
• 6 cups low-sodium vegetable broth, divided
• 2 cups frozen corn kernels
• 1 x15 oz can Garbanzo Beans (chickpeas), drained and rinsed
• 2 Tbsp dried parsley
• 1 Tbsp dried rubbed sage
• 1 Tbs dried marjoram
• 2 bay leaves
• 1 x16 oz package pot pie or egg noodles
• 2 Tbsp cornstarch
• 2 Tbsp whole-wheat flour
• 4 oz reduced-fat cream cheese
• 1/2 cup grated Parmesan cheese
• 2 cups frozen peas
• 2 cups frozen green beans
• 1 sheet frozen puff pastry, thawed

Details

Servings 12
Preparation time 35mins
Cooking time 65mins

Preparation

Step 1

1. Heat oil in Dutch oven over medium heat. Add onion, and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; saute 5 minutes.

2. Stir in 5 cups broth, corn, chickpeas, parsley, sage, marjoram, and bay leaves; season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 30 minutes. Stir in noodles, and cook 5 minutes, or until noodles are tender. Remove bay leaves.

3. Whisk together cornstarch, flour, and remaining 1 cup broth. Stir cornstarch mixture, cream cheese, and Parmesan into vegetable mixture. Season with salt and pepper, if desired. Remove from heat, and cool. Stir in peas and green beans.

4. Preheat over to 375F. Place puff pastry on top of vegetable mixture in Dutch oven, tucking in sides. Or, to make individual pot pies, divided vegetable mixture among 12 small pie dishes. Roll out puff pastry sheet into large square, and cut into 12 small squares. Drape each square over filling, tucking in sides. Pierce top or tops in several places with knife to allow steam to escape. Bake 30 to 40 minutes, or until crust is flaky and brown.