Moroccan Vegetable Pie with Chickpea Crust

Ingredients

• 2 tbsp (25 mL) vegetable oil
• 1 onion, diced
• 1 carrot, diced
• 1 clove garlic, minced
• 1/4 tsp (1 mL) cinnamon
• 1/4 tsp (1 mL) ground coriander
• 1/4 tsp (1 mL) ground cumin
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/4 tsp (1 mL) cayenne pepper
• 1 sweet yellow pepper or red pepper, diced
• 1 zucchini, diced
• 3 cups (750 mL) small cauliflower florets
• 1 cup (250 mL) rinsed drained canned chickpeas
• 1 cup (250 mL) tomato pasta sauce
• 1 tbsp (15 mL) lemon juice
• 1 cup (250 mL) frozen peas
• 2 tbsp (25 mL) fresh coriander or parsley, chopped
• 2 tbsp (25 mL) almond butter or peanut butter

Directions

In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.

Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.)

Chickpea Crust:
1 cup (250 mL) rinsed drained canned chickpeas
1/3 cup (75 mL) cold butter, cubed
1 tsp (5 mL) salt
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) turmeric
1-1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) milk or soy milk

Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.

Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.

Bake in bottom third of 400 degrees F (200 degrees C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Loosely cover with foil; reheat in 350°F/180°C oven for about 1 hour and 15 minutes.)