Spicy pois chiche pot pie with black sesame besan crust

Z and Jenn II I stirred up this coconut milk infused veggie pot pie for a potluck last night, which my friend Jenn hosts over the winter holidays every year with our friends from high school. The get-togethers are a nice chance to revisit the common stories that have shaped us and to learn about the people that my beautiful old friends have since become.

The evening presented some invigorating weather for bicycle-commuting, and with pre-existing aesthetic imperfections, the pie’s appearance had deteriorated even further by the time I arrived.  Naturally, no one seemed to mind a bit.

The heat in this dish can easily be toned down or ramped up by adjusting the ginger and chili content accordingly, and the suggested spicing in the recipe below lends itself to a pie that bites back a little. Serve with extra hot sauce if desired.

90’s musical inspiration for this recipe: “The Hand That Feeds,” NIN.

Chickpea pie

An aesthetically imperfect crust made no difference at this thoroughly un-crusty potluck.


Black sesame besan crust

Adapted from my favourite standby recipe for a flaky vegan pie crust.

  • 1.5 cups unbleached white flour
  • 1/2 cup besan (aka gram flour, garbanzo bean flour)
  • 1/2 tsp sea salt
  • 2 tsp black sesame seeds
  • 1/2 cup vegan margarine
  • 2 Tbsp vegetable oil
  • 3 Tbsp cold water

Combine flours, salt, and sesame seeds in a large bowl. Use a fork to cut in the margarine. Add the water and oil, and knead as little as possible until everything is combined.

Wrap a damp cloth around the ball of dough, and refrigerate for a minimum of 30 minutes.

Roll dough thinly onto a floured surface, and remove approx 1/4 of the disk for the top of the pie. Transfer 3/4 of the disk into an oiled pie plate, crimp the edges with a fork, and poke a few holes at the bottom.  Once the veggie mixture (below) has been added, gently place the remaining crust on top and seal the edges of the top and bottom crust together with moistened fingers.

Spicy pois-chiche pot pie

  • 1/2 cup cooked garbanzo beans (approx. 1/4 dry beans. See here for instructions on cooking dry beans. I also like to add a bay leaf to the cooking water for improved digestibility).
  • 2 medium potatoes, chopped into small cubes
  • 1 large carrot
  • 4 of your favourite variety of mushroom, sliced into quarters
  • 1/4 cup frozen green peas
  • 1 white or yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp finely chopped ginger root
  • 1 Tbsp organic tamari sauce
  • 1/2 cup coconut milk mixed with 2 Tbsp flour
  • 2 Tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp yellow mustard seed
  • 1/2 tsp turmeric
  • 1 tsp chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp sea salt
  • fresh ground pepper

Preheat oven to 350°C.

Heat the vegetable oil to medium-high. Add the cumin and mustard seeds and stir for 1 minute, being careful not to burn them. Saute the onions and garlic for 3-5 minutes on medium-low heat.

Add the potatoes, carrots, ginger, turmeric, chili powder, cumin and coriander powder, salt and pepper and cover with a lid for approx 7 minutes. Stir in the mushrooms and tamari sauce for another few minutes, and finally add the chickpeas, frozen green peas and coconut milk-flour mixture. Continue sauteeing until the potatoes are just tender (roughly 5 minutes longer).

Transfer the veggie combination to the pie crust, and seal the pot pie with the upper crust as instructed above. Bake for approximately 45 min, or until crust appears cooked.

Jenn's party blurry


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s