Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 small cabbage, shredded
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup carrots, grated
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
For the Pie Crust:
- 2 cups all-purpose flour
- 1/2 cup cold vegan margarine or coconut oil, cubed
- 1/4 cup cold water
- 1/2 teaspoon salt
Instructions:
For the Filling:
- Sauté Vegetables:
- In a large pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute.
- Add Cabbage and Chickpeas:
- Add shredded cabbage, chickpeas, and grated carrots to the pan. Cook for about 5-7 minutes until the vegetables are slightly softened.
- Season:
- Stir in dried thyme, dried oregano, salt, and pepper. Mix well.
- Add Liquid Ingredients:
- In a small bowl, mix vegetable broth, tomato paste, and soy sauce. Pour this mixture into the pan with the vegetables. Cook for an additional 5-7 minutes until the mixture thickens slightly. Adjust seasoning if needed.
For the Pie Crust:
- Prepare Crust:
- In a large mixing bowl, combine the all-purpose flour and salt. Add cubed vegan margarine or coconut oil. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Add Water:
- Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Assembling the Pie:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Roll Out Dough:
- Roll out the pie crust on a floured surface to fit your pie dish.
- Place Filling:
- Place the cabbage and chickpea filling into the pie dish.
- Cover with Crust:
- Cover the filling with the rolled-out pie crust. Trim any excess dough and crimp the edges to seal.
- Bake:
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
- Cool and Serve:
- Allow the pie to cool for a few minutes before slicing. Serve warm.
This Vegan Cabbage and Chickpea Pie is a delightful and filling dish that’s perfect for a comforting dinner. Enjoy!