Chickpea Ragoût Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan pot pie with herb and wine-simmered chickpeas, vegetables, and olives in a savory filling, topped with flaky puff pastry. This is rich, comforting, and impressive enough for dinner guests.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil, (plus more for brushing)
- 1 onion, (diced)
- 2 celery stalks, (diced)
- 1 large carrot, (diced)
- 4 garlic cloves, (minced)
- 1 cup dry red wine
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/2 cup Kalamata olives, (halved (I'm sure other types of olives would be delicious in here too))
- 1 (14 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, (finely chopped)
- 2 bay leaves
- 1 (14 ounce) can chickpeas, (drained and rinsed)
- Salt and pepper, (to taste)
- 2 sheets frozen puff pastry (about 1/2 pound each), (thawed (check the ingredents to ensure it's vegan — many brands are))
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 830mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 77mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 830MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.