Wednesday, April 10, 2013

Chickpea Pot Pie with Sweet Potato Biscuits

Chickpea Pot Pie with Sweet Potato Biscuits

This is sort of like chicken pot pie except with chickpeas instead of chicken, and biscuits baked on top instead of a pie crust.  Mark called this a "poor man's pot pie".  I thought he made it up when he said that, but according to Google a poor man's pot pie really is a thing!  Chickpeas and veggies are cooked in a broth, and then topped with biscuits made with oats, sweet potatoes, whole wheat flour, and coconut oil.  After they are baked in the oven the tops of the biscuits are crispy while the bottoms are soft and it is all around delicious.   This is a hearty meal full of good for you ingredients.   I was really pleased with how it turned out!  I thoroughly enjoyed this on a cool spring day, but I know it will also make a great meal in future falls and winters.

Chickpea Pot Pie with Sweet Potato Biscuits

Chickpea Pot Pie with Sweet Potato Biscuits

serves: 4


For the Chickpea/Veggie Base:
  • 2 teaspoons olive oil
  • 1 1/2 cups onion, chopped (1 medium large onion)
  • 1 1/2 cups celery, chopped (about 4 stalks celery)
  • 1 1/2 cups carrots, chopped (about 4 medium carrots)
  • 5 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon curry powder
  •  1 teaspoon dried oregano
  • 1 teaspoon dried drosemary
  • 1 teaspoon dried basil
  • 4 cups vegetable stock
  • 2 cans chickpeas, rinsed and drained
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cornstarch mixed with 1/2 cup cold water
For the Sweet Potato Biscuits:
  • 1 cup oats
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil (not melted)
  • 1 large egg
  • 1 cup cooked sweet potatoes, cooled (you can cook these in the microwave and scoop out the insides)
  • 2 teaspoons honey


1) Preheat the oven to 400 F.

2) In a large oven-safe pot, heat olive oil over medium heat.  Add onion, celery, and carrots and cook, stirring occasionally, until vegetables are starting to brown and soften, about 5 minutes.

3) Add garlic and all spices to the pot with the veggies and stir to combine.  Cook for about 1 minute.

4) Add vegetable stock, chickpeas, and apple cider vinegar to the pot and bring to a low boil.  Re-whisk cornstarch with cold water and then pour into the pot.  Stir, return to a boil and then turn heat down to low.

5) To make the biscuits, grind oats in a food processor. Then, add flour, baking powder and salt to the food processor with the oats and pulse until combined.  Add coconut oil and pulse until crumbly.  Add egg, sweet potatoes, and honey and pulse until combined and a dough is formed.  Don't overmix.

6)  Scoop scant 1/4 cup portions of the biscuit dough evenly on top of the chickpeas and veggies. [I ended up with about 14 small portions].  You won't completely cover all of the filling.

7)  Put the pot (uncovered) into the preheated oven and bake for about 20-25 minutes, until biscuits are brown.  

8)  Remove from the oven (it's hot!) and let stand for a few minutes before serving.  

(recipe adapted from Perry's Plate and peas and thank you)

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