High-Protein High-Fiber Chickpea Pot Pie Recipe Has Irresistible Indian Flavors (One Pan) by Terri Kendrick

The smell of curry mixed with cumin and ginger fills a kitchen – and often the rest of the house – like few other spices! You know whatever is cooking will light up your taste buds while it fills up your belly. Combine those tantalizing aromas with the fact that they're in a pot pie and your mouth will be watering in no time!

Inspired by EatingWell, this creamy curry with sausage, chickpeas and vegetables, and topped by a flaky crust, makes a hearty one-pan dinner recipe that’s packed with protein and fiber. Make it vegetarian without the sausage and it’s still protein-rich, thanks to the chickpeas!

To make this aromatic high-fiber and high-protein Indian-inspired pot pie recipe you will need to gather the following ingredients: coconut milk, sausage, olive oil, onion, carrot, ginger, curry powder, ground cumin, tomato paste, chickpeas, green peas, fresh cilantro, salt and puff pastry. Check out the health benefits of fiber and the health benefits of protein.

Serve this hearty curried chickpea pot pie for lunch or dinner and enjoy the health benefits of chickpeas, the health benefits of green peas and the health benefits of carrots. Add your favorite side dishes or just spoon into a bowl and dig in!

Cuisine: Indian / American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Servings: 6

Ingredients

• 14 ounces (1 can) light coconut milk, well shaken and stirred (divided)
• 8 ounces sausage (optional)
• 2 tablespoons olive oil
• 1 cup white onion, chopped
• 1 cup carrot, chopped
• 1 tablespoon ground ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/4 cup tomato paste
• 15.5-ounces (1 can) chickpeas, rinsed
• 1 cup green peas, frozen or canned
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon salt (or to taste)
• 1 puff pastry sheet (half of 17-ounce package), thawed

Here's how to make it:

1. Measure out 1 tablespoon coconut milk and set aside. Cook sausage until no longer pink but not overdone in a 10-inch ovenproof skillet. Leave sausage in the pan. (The original recipe did not call for sausage; I added it. Just leave it out for a yummy vegetarian curry. You can use pork, chicken, turkey or beef sausage. Whatever you like. Almond or evaporated milk can be substituted for coconut milk. I used sweetened vanilla almond milk, and it was delicious!)
   
2. If there’s not much grease from the sausage left in the pan, add up to 2 tablespoons oil to the pan and cook the onion and carrots over medium heat until the vegetables are softened, about 8 to 10 minutes. Add the ginger, curry powder and cumin, stirring constantly until fragrant, about 1 minute. Add tomato paste and blend well. Cook about 1 minute.
   
3. Stir in the chickpeas, peas, cilantro, salt and the remaining coconut milk. This should yield a stew-like consistency. Bring to a simmer over medium heat. (I used 2 tablespoons of dried cilantro instead of fresh.)
   
4. Meanwhile, unfold the puff pastry sheet and cut into approximately 9 (about 3-inch) squares (you may need to cut some of the squares smaller to fill in holes.
   
5. Place the puff pastry on top of the hot filling (it’s OK to overlap). Brush the pastry with the reserved 1 tablespoon of coconut milk.
   
6. Bake the potpie in a preheated 400-degree oven (in the top third of the oven) until the pastry starts to puff and turn golden brown in spots, 20 to 22 minutes. Reduce oven temperature to 350 degrees F and bake for up to another 15 minutes, or until the pastry is puffed and browned all over, about 15 minutes. Let stand for 5 minutes. (Just watch the puff pastry as it bakes. If yours is like mine, it may be brown and puffed enough before having to lower the oven temperature. My pastry was very brown after about 17 minutes at 400 degrees F.)
   
7. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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