Servings: 6-8
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Ingredients:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups green cabbage, thinly sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large carrot, grated
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp soy sauce or tamari
- 1 tbsp nutritional yeast (optional, for a savory depth)
- 1/4 cup vegetable broth or water (as needed)
- 1 vegan pie crust (store-bought or homemade)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
- Cook the Vegetables and Spices: Add the sliced cabbage and grated carrot to the skillet. Cook for about 5-7 minutes, stirring frequently, until the cabbage begins to soften. Add the chickpeas, smoked paprika, cumin, thyme, salt, and pepper. Stir in the soy sauce and nutritional yeast (if using).
- Simmer: Pour in the vegetable broth or water, stirring well. Let the mixture simmer for another 5 minutes, allowing the flavors to meld and the cabbage to cook down. Adjust seasoning if needed.
- Assemble the Pie: Roll out your vegan pie crust on a lightly floured surface. Transfer it to a pie dish, pressing gently to fit. Spoon the cabbage and chickpea filling into the crust, spreading it out evenly.
- Bake the Pie: Bake for 40-45 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Serve: Allow the pie to cool slightly before slicing. Serve warm, with a side salad or roasted vegetables if desired.
This Vegan Cabbage and Chickpea Pie is deliciously savory, nutritious, and satisfying. It’s great for make-ahead meals, as leftovers taste even better the next day!
