Vegetarian Chickpea Curry Pie

Curry Chickpea Pie

The easiest way to make this savory, vegetarian pie is in a skillet, but make sure yours fits in the Sun Oven. If not, bake it in a pie tin.

Curried Chickpea Pot Pie

Ingredients

2 tablespoons butter

1 onion, finely chopped

8 ounces white mushroom, chopped

2 cloves garlic, minced

2 cups frozen chopped mixed vegetables

1 tablespoon cornstarch

1 cup vegetable broth

1 tablespoon mild curry powder

1 1/2 cups previously cooked chickpeas or 1 (15-ounce) can drained and rinsed

salt to taste

1 refrigerated pie crust

Preparation

Set Sun Oven out to preheat.

Melt the butter in a 10-inch cast iron skillet over medium heat. Add the onion, mushrooms, and garlic. Cook, stirring often, until the mushrooms have released most of their water, about 5 minutes. Stir in the frozen vegetables and continue cooking and stirring until just softened, about 5 more minutes. In a small bow, whisk the broth into the cornstarch. Add at broth mixture to the skillet and simmer until it begins to thicken, about 5 minutes. Stir in the curry powder and the chickpeas. Season with salt. Remove from heat and top with the pie crust. Use a sharp knife to cut a few slits in the crust. Transfer to the Sun Oven and bake until the filling is bubbling and the crust is golden, about 45 minutes. Let cool 10 minutes before serving.

Makes 6 servings.

 

Indian Spiced Chickpea and Squash Bake

Chickpea Bake

Have a slice of this eggless frittata for lunch and it will tide you over until dinner. Like traditional frittatas, the possibilities are endless. Experiment with different spices and vegetables and you’ll never get bored with your lunch again. Leftovers keep well in the fridge and are great for quick weekday meals.

Sun Oven Chickpea Spaghetti Squash Frittata

Ingredients

1 tablespoon olive oil

1 onion, thinly sliced

2 cups cooked spaghetti squash, drained

1/2 cup frozen peas, thawed

1 carrot, shredded

1 cup chickpea flour

1 teaspoon salt

1 tablespoon garam masala or curry powder

1 1/2 to 2 cups water

Tahini for serving

Preparation

Set Sun Oven out to preheat. Line a baking pan with parchment paper; set aside.

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until soft; about 5 minutes. In a large bowl, combine the squash, peas, carrot, and cooked onion. Set aside. In another large bowl, whisk together the chickpea flour, salt, and garam masala. Continue whisking as you pour in enough water to obtain a consistency slightly thicker than salad dressing. Stir the vegetable mixture into the chickpea mixture then pour it into the prepared baking pan. Cover and bake in the Sun Oven until firm and golden, 1 1/2 to 2 hours. Let cool 5 minutes before serving. Cut into squares  and drizzle each serving with tahini. Serve warm or at room temperature.

Makes 6 to 8 servings.

 

Chickpea and Farro Stew

Farro Stew

Farro, a type of wheat that dates back to the Etruscans, is becoming more and more common on supermarket shelves, but wheat berries or brown rice can be substituted if you can’t find it.

Farro Stew with Rosemary

Ingredients

1 tablespoon olive oil

1 cup farro, rinsed and drained

1 onion, finely chopped

2 teaspoons minced fresh rosemary

2 teaspoons ground cumin

2 teaspoons paprika

4 cups vegetable broth

1 (28-ounce) can crushed tomatoes

4 cups previously cooked chickpeas*

salt and pepper to taste

Grated zest of 1 lemon

chopped fresh parsley

additional oil for serving

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium-high heat. Stir in the farro,

Farro Stew with Rosemary

Ingredients

1 tablespoon olive oil

1 cup farro, rinsed and drained

1 onion, finely chopped

2 teaspoons minced fresh rosemary

2 teaspoons ground cumin

2 teaspoons paprika

4 cups vegetable broth

1 (28-ounce) can crushed tomatoes

4 cups previously cooked chickpeas

salt and pepper to taste

Grated zest of 1 lemon

chopped fresh parsley

additional oil for serving

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium-high heat. Add the farro, onion, rosemary, cumin, and paprika and cook, stirring constantly, until spices are fragrant; about 3 minutes. Add the broth, tomatoes, and chickpeas. Season to taste with salt. Cover and transfer to the Sun Oven. Cook until farro is tender, 1 to 1 1/2 hours.

Makes 4 servings.

rosemary, cumin, and paprika. Add the broth, tomatoes, and chickpeas. Season to taste with salt. Cover and transfer to the Sun Oven. Cook until farro is tender, 1 to 1 1/2 hours. Ladle into bowls. Sprinkle parsley and lemon zest on each serving and drizzle with oil.

Makes 4 servings.

*canned chickpeas, drained and rinsed, can also be used

Eggless Sun Baked “Omelette”

Vegan Frittata

Chickpea flour is a high protein, high fiber, nutritional powerhouse.

Vegan “Omelette”*

Ingredients

1/2 cup chickpea flour

1/4 cup masa harina

1 teaspoon curry powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsweetened almond milk

1 tablespoon sesame seed oil

1 cup canned pumpkin

1 cup frozen chopped spinach, thawed, excess water squeezed out

For serving:

Tahini

hot sauce

Preparation

Set Sun Oven out to preheat. Line a pie tin with parchment paper, set aside.

In a large bowl, whisk together the chickpea flour, masa harina, curry powder, baking powder, and salt. Add the almond milk and oil; whisk until smooth. In a medium bowl, stir together the pumpkin and the spinach. Using a rubber spatula, fold the pumpkin mixture into the flour mixture. Spread the batter out into the prepared pie plate. Bake the omelette in the Sun Oven until golden and set, 45 minutes to 1 hour. Let cool slightly. Cut into wedges. Drizzle each serving with tahini and hot sauce.

Makes 4 servings.

It’s also gluten free.

Sun Baked Vegetarian Pot Pie

New Sun Oven

A vegetarian twist on a comfort food classic.

Chickpea Pot Pie

Ingredients

1 tablespoon olive oil

1/2 pound white mushrooms, coarsely chopped

2 carrots, diced

2 stalks celery, diced

1 onion, finely chopped

Read more »

The Return of a Solar Favorite

Chicken Turmeric with Couscous

This recipe was a favorite around our house for a long time but for some reason it lost it’s place in our rotation. It was about time it made it’s way back.

Sun Oven Chicken with Turmeric and Chickpeas

1 Tablespoon olive oil

1  onion, finely chopped

1/2 teaspoon turmeric

6 chicken thighs, bone-in, skin and excess fat removed

1/2 cup water

Read more »

Solar Baked Falafel Patties

chickpea burgers

These chickpea patties are a little labor intensive, have nothing to do with Thanksgiving, and are only partially cooked in the Sun Oven, but hey, it’s what we had for lunch today so here’s the recipe. They go great with a salad and tzatziki.

Sun Baked Chickpea Burgers

Ingredients

1 cup dried chickpeas, soak overnight and drained

1 onion, finely chopped (about 1 1/2 cups)

2 cloves garlic, minced

1/2 cup fresh flat leaf parsley, chopped

Read more »

East Meets West Solar Soup

Bonito Pasta e Ceci

Bonito flakes lend a nice depth of flavor to this traditional Roman soup but are entirely optional. They can be found in the Japanese section of a good Asian market. If you can’t find them, or prefer a vegetarian soup, don’t worry,  the Romans have been enjoying chickpea and pasta soup for centuries without them.

Sun Oven Chickpea Soup

2 tablespoons olive oil

1 clove garlic, minced

1 white onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 whole dried hot red pepper

1 sprig rosemary

Read more »

Silky Solar Vegan Soup

Silky Soup

Chickpea (garbanzo) flour is my new favorite ingredient. When used in soups it creates a smooth texture and enhances the flavor, eliminating the need for cheese or cream.

Creamy Sun Oven Vegan Soup

Ingredients

2 teaspoons olive oil

1 onion, thinly sliced

1 small potato (about 3-ounces), well scrubbed and diced

1 bag (1-pound) frozen California blend vegetables

2 tablespoons chickpea flour

Read more »

Sun Oven Chickpea Delight

Serve this solar baked vegetarian entree with a salad and some grilled vegetables and nobody will miss the meat.

Vegan Chickpea Bake with Tahini Sauce

Ingredients

1 pound dried chickpeas previously cooked with 1/4 cup of the cooking liquid reserved

1 small onion, finely chopped

1 teaspoon salt

1 tablespoon whole wheat flour

2 stalks celery, finely chopped

1/3 cup olive oil

2 tablespoons flat-leaf parsley, finely chopped

1 teaspoon ground dried sage

Tahini sauce for serving*

Preparation

Set Sun Oven out to preheat. Coat a shallow metal or glass baking dish with cooking spray, set aside.

Place the chickpeas in a food processor with 1 tablespoon of cooking liquid and process adding additional liquid as needed. Transfer the ground chickpeas to a large bowl and stir in the remaining ingredients mixing well. Pat the mixture into the prepared baking dish. Cover with aluminum foil and a tea towel. Bake in the preheated Sun Oven for 1 to 1 1/2 hours. Drizzle each serving with tahini sauce.

Makes 6 to 8 servings

*Tahini sauce is easy to make and can be used in sandwiches or as a dip. The recipe I use can be found here.

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