Vegan Cabbage and Chickpea Pie

Ingredients:

For the Pie Filling:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups green cabbage, thinly sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 carrot, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup vegetable broth
• 2 tablespoons soy sauce (or tamari for gluten-free option)
• 1 tablespoon nutritional yeast (optional, for extra flavor)
• 1 tablespoon fresh parsley, chopped

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 cup vegan butter (cold and cubed)
• 1/2 teaspoon salt
• 6-8 tablespoons ice water

Instructions:

For the Pie Filling:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. Add the minced garlic and cook for another 30 seconds, or until fragrant.
3. Add the sliced cabbage, grated carrot, and chickpeas to the skillet. Cook for about 5 minutes, or until the cabbage starts to wilt.
4. Stir in the ground cumin, ground coriander, smoked paprika, salt, and pepper. Cook for another 2 minutes to allow the spices to infuse.
5. Pour in the vegetable broth and soy sauce. If using nutritional yeast, add it now. Stir well and let it simmer for about 5-7 minutes, or until most of the liquid has evaporated. The mixture should be well-seasoned and flavorful.
6. Remove the skillet from heat and stir in the chopped parsley. Allow the filling to cool while you prepare the pie crust.

For the Pie Crust:

1. In a large mixing bowl, combine the flour and salt. Add the cold, cubed vegan butter.
2. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. You may not need to use all of the water.
4. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Assembling and Baking:

1. Preheat your oven to 375°F (190°C).
2. Divide the pie crust dough into two portions, one slightly larger than the other.
3. Roll out the larger portion of dough to fit the bottom and sides of a pie dish. Place it in the dish and trim any excess.
4. Pour the cooled cabbage and chickpea filling into the pie crust.
5. Roll out the smaller portion of dough to cover the top of the pie. You can cut it into strips for a lattice pattern, or simply cover the pie with the whole piece of dough. Seal the edges by crimping them with a fork.
6. If desired, brush the top of the pie with a little non-dairy milk for a golden finish.
7. Bake in the preheated oven for about 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
8. Allow the pie to cool for a few minutes before slicing and serving.

Enjoy your delicious Vegan Cabbage and Chickpea Pie!