This savory curried chickpea pie spiced with flavorful garam masala and coconut milk is a great weeknight dinner.
Course Main Course
Cuisine American
Keyword chickpea, curry, garam masala, kale
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Servings 4large portions
Ingredients
500gpâte brisée pastry
Filling
2 tspoil
1medium white onion, finely diced
3 clovesof garlic, minced
1 red bell pepper, dices
¼ cupfrozen spinach, thawed
3 tbspgaram masala
1 tspcumin
1 tspground cinnamon
2 cupsof canned chickpeas
1 ½ cupwhite potatoes, 1-cm diced
¾ cup(135g)canned coconut milk
1 tbspmaple syrup
2tablespoonlemon juice
Salt, pepper, and sambal oelek to taste
Instructions
In a skillet, sweat the onion and oil until translucent. Add the garlic and continue to cook until soft.
Sprinkle the spices over the onions and cook until fragrant.
Add the diced pepper and tawed and drained spinach and saute until softened.
Roughly mash half of the chickpeas and add to the skillet.
Add all the rest of the filling’s ingredients and cook until the potatoes are starting to get soft. Adjust the seasoning to your taste.
Preheat your oven to 350°F ( 180°C)
Roll out the pastry between two sheets of parchment paper to a 3mm (⅛-inch) thickness. Cut a large circle of dough with an approximate 40 to 45cm (15.5 to 17.5 inches) diameter.
Place the dough in a 23cm (9-inch) cast iron skillet, draping it until it reaches the bottom of the pan. The dough should have a 3 to 5 cm overhang over the edge of the cast-iron skillet.
Fill with the chickpea filling and fold the dough overhang on top of the pie, draping it in an aestheticaly pleasing manner.
Place into the preheated oven and cook for 45min to 1h, or until the pastry is thoroughly cooked.
Serve and enjoy!
Notes
Can be kept in the refrigerator for up to 5 days or frozen unbaked for up to 6 months.If freezing unbakes, assemble the pie in a single-use pie dish.