Chickpea and Pumpkin Pie
These pies are such a win in our household. It is the ONLY way my fussy son will eat pumpkin or chickpeas – so that is a major woohoo moment for me! Perfect also for an easy lunch. If you are gluten-free you can simply change the type of flour you use.
1 tablespoon of extra virgin olive oil
1 bunch of coriander roughly chopped, stems included
1 bunch of parsley chopped
1 butternut pumpkin, seeds removed and diced
1 can of chickpeas, (or 200 grams of freshly cooked chickpeas)
4 garlic cloves crushed
1/3 cup of vegetable stock
1/2 cup of coconut cream
1 cup of coconut oil
1 1/3 cup of water
5 cups of spelt flour
1 teaspoon of salt flakes
Preheat the oven to 200 degrees C. Oil 6 pie tins with coconut oil.
In a large saucepan heat the olive oil, leek and garlic for a couple of minutes. Add the stock, coconut milk, parley, coriander and pumpkin and cook for 15 minutes on low heat. Add the cooked chickpeas for the last few minutes.
While that is cooking make the pastry. Heat the coconut oil and water in a saucepan. Remove from heat and in a large bowl, knead in the flour and salt. Make a soft dough out of it.
Take small balls and roll them out flat. Cut out 6 rounds and line the pie tins with them.
Fill the pies with a few spoonfuls of the cooked pumpkin mix.
Cut 6 more rounds of the spelt pastry and place them on top of the pies. Use a fork to press the edges to seal. Place in the oven and cook for 20 minutes.