Nutty Vegetable Pie

Name: Nutty Vegetable Pie
Ingredients: 2 sheets frozen pie dough, thawed; 1 (13.5 oz) can chickpeas, rinsed; 2 None spring onions, chopped; 1 tsp Middle Eastern spices; 3 cloves garlic, roughly chopped; 2 tbsp sliced almonds, toasted; 1 None medium red bell pepper, finely chopped; 2 None medium zucchini, quartered lengthwise, cut into 1/3 inch slices; 1/4 tsp paprika

9 ingredients

4 steps

Ingredients

2 sheets frozen pie dough, thawed
1 (13.5 oz) can chickpeas, rinsed
2 None spring onions, chopped
1 tsp Middle Eastern spices
3 cloves garlic, roughly chopped
2 tbsp sliced almonds, toasted
1 None medium red bell pepper, finely chopped
2 None medium zucchini, quartered lengthwise, cut into 1/3 inch slices
1/4 tsp paprika

Directions

1

Preheat oven to 400°F.
2

Cut 4 - 5 inch discs cut out pie dough and use to line 4 - 3.5 inch pie dishes. Trim edges and prick bases with a fork. Bake for 10 mins. Slice leftover pastry into 1/4 inch strips.
3

Meanwhile, in a food processor, process chickpeas, onions, spices, garlic and almonds until combined. Distribute between pie shells.
4

Heat a large frying pan. Lightly coat red pepper and zucchini with oil. Saute for 5-6 mins. Distribute between pie shells. Weave pastry strips over filling to create a lattice pattern. Press edges together to seal. Sprinkle with paprika and lightly coat with oil. Bake for 1 hour 20 mins, or until golden brown.