Easy Chickpea Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual pot pies filled with chickpeas, roasted vegetables, and greens, topped with golden puff pastry. Hearty and comforting, it's a meatless take on the classic comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp olive oil
- salt and black pepper (to taste)
- 1 onion (diced)
- 5 medium carrots (cut into 1/2-inch dice)
- 3 medium sweet potatoes (peeled and cut into 1/2-inch dice)
- 2 tsp smoked paprika
- 3 cups vegetable broth (divided)
- 1 bunch Swiss chard (stems discarded and leaves thinly sliced)
- 1 10 oz bag frozen peas
- 2 cups cooked chickpeas or 1 (14.5 oz can chickpeas, drained and rinsed)
- 1/4 cup all-purpose flour
- 12 oz frozen puff pastry (thawed)
At a glance
PER SERVING · TIME 80M
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
- 1h
- Sodium
- 1183mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1132mg
- Calcium
- 148mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1183MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.