Moroccan Vegetable Pie with Chickpea Crust

Transport your taste buds to the vibrant streets of Morocco with this irresistible Moroccan Vegetable Pie with Chickpea Crust. Featuring a golden, protein-packed crust made from blended chickpeas and warm spices like cumin and paprika, this pie is a wholesome twist on traditional pastry. Packed with a hearty medley of zucchini, carrots, red bell peppers, tomatoes, and the subtle sweetness of raisins, the filling bursts with bold flavors accentuated by cinnamon and fresh parsley. Toasted slivered almonds add a delightful crunch to every bite. Perfect for a healthy vegetarian dinner, this pie is not only packed with nutrients but is also a stunning centerpiece for your table! Ready in just 80 minutes and serving four, it’s a must-try dish that’s both delicious and satisfying.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

Ingredients

• 400 g canned chickpeas (drained and rinsed)
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp salt
• 2 tbsp all-purpose flour
• 1 medium yellow onion (finely chopped)
• 1 medium carrot (diced)
• 1 medium zucchini (diced)
• 1 medium red bell pepper (diced)
• 3 cloves garlic (minced)
• 400 g canned diced tomatoes
• 2 tbsp raisins
• 2 tbsp fresh parsley (chopped)
• 0.5 tsp ground cinnamon
• 2 tbsp slivered almonds (toasted)

Directions

Step 1

Preheat your oven to 200°C (400°F). Lightly grease a 9-inch pie dish with olive oil.

Step 2

Place the canned chickpeas, 1 tablespoon of olive oil, ground cumin, paprika, 0.5 teaspoon of salt, and flour into a food processor. Blend until the mixture forms a thick dough-like consistency.

Step 3

Press the chickpea dough evenly into the prepared pie dish, covering the bottom and sides. Bake for 10 minutes, then set aside to cool while preparing the filling.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).

Step 5

Add the diced carrot, zucchini, and red bell pepper. Cook for another 7-8 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

Stir in the minced garlic, ground coriander, ground cinnamon, and the remaining 0.5 teaspoon of salt. Cook for 1-2 minutes until fragrant.

Step 7

Add the canned diced tomatoes and raisins to the skillet. Simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly.

Step 8

Remove the skillet from heat and stir in the chopped parsley.

Step 9

Spoon the vegetable mixture into the chickpea crust, spreading it evenly.

Step 10

Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is bubbling.

Step 11

Allow the pie to cool for 5 minutes. Garnish with toasted slivered almonds before serving.

Step 12

Slice and serve warm. Enjoy your Moroccan Vegetable Pie with Chickpea Crust!

Nutrition Facts

Serving size	(1461.1g)

Amount per serving	% Daily Value*
Calories	1476.5

Total Fat 73.2g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 7.4g
Cholesterol 8mg	0%
Sodium 3760.9mg	0%
Total Carbohydrate 175.7g	0%
Dietary Fiber 45.8g	0%
Total Sugars 65.2g
Protein 42.5g	0%

Vitamin D 0IU	0%
Calcium 541.2mg	0%
Iron 15.1mg	0%
Potassium 3711.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 11.1%

Carbs: 45.9%