Vegetable pie
A hearty pie that tastes great, fills your tummy and will probably appeal to you even if you’re not the biggest fan of vegetables! What you’re looking at is a colourful slab pie, where juicy vegetables meet a topping of chickpea flour and silky Indian nuts. It’s quick to prepare and tastes great cold, perfect for a picnic hamper or to take to work/school. See for yourself!
Quantity: for 4-6 people
Production time: approx 60 minutes (including cooking time + if using pre-soaked Indian nuts).
Difficulty: Easy
You will need:
- 2 medium-sized onions (chopped into strips)
- 2 medium-sized carrots (chopped into strips)
- 2 medium-sized peppers (chopped into strips)
- 1 small/medium sized courgette (chopped into strips)
- 2 cups of chickpea flour (260 g)
- 1 cup cashew (140 g)
- 2 cups of water (470 ml)
- 2 teaspoons garlic powder
- 1-2 teaspoons turmeric powder
- 2 teaspoons salt
- pinch of ground pepper
How to make a slab pie?
Start by preparing the cover. To do this, blend together the pre-soaked cashew(15-20 minutes is enough), water, chickpea flour and spices into a smooth paste. In a large bowl, mix together the chopped vegetables and the batter. Spread the mixture on a baking tray lined with baking paper (applying a little pressure). Bake the pie in a 190°C oven on the fan for about 45 minutes until brown on top. Allow to cool for a few minutes, cut into squares of suitable size and enjoy immediately or store in the fridge in an airtight container. The pie will keep perfectly for 2-3 days in the fridge.
