A vegetarian twist on a comfort food classic.
Chickpea Pot Pie
1 tablespoon olive oil
1/2 pound white mushrooms, coarsely chopped
2 carrots, diced
2 stalks celery, diced
1 onion, finely chopped
1 yellow bell pepper, seeded and diced
2 cloves garlic, minced
3 cups vegetable broth
2 ounces cream cheese, softened
1 1/2 cups previously cooked chickpeas (or 1 15-ounce can drained)
1 tablespoon fresh sage, chopped
1/2 teaspoon salt
1 refrigerated pie crust
Set Sun Oven out to preheat. Spray a 9-inch pie plate with cooking spray; set aside.
Heat the oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, bell pepper, and garlic. Cook, stirring often, until vegetables are softened, about 8 minutes.
In a medium bowl, whisk together the broth and cornstarch until blended. Pour the broth into the skillet and continue cooking, stirring constantly, until the mixture comes to a boil and thickens, about 3 minutes. Stir in the cream cheese then the chickpeas, sage, and salt.
Spoon the mixture into the prepared pie plate. Place the pie crust over the filling. Use a fork to crimp the edges. Use a sharp knife to cut several slits in the top of the crust.
Place the pie on a baking sheet and bake in the preheated Sun Oven until the crust is golden and the filling is bubbling, 45 minutes to 1 hour. Remove from the Sun Oven and let stand 10 minutes before serving.
Makes 6 servings.