I found this recipe last fall and the idea stuck with me for a while until I couldn't resist any longer. A potpie with chickpeas instead of chicken intrigued me. Since I love chickpeas I know it just had to be a great idea. I've played around with the recipe just a little bit, tweaking it for my tastes, and while I may make a couple more minor alterations in the future, I had to share this recipe now because I think it's so yummy! Chickpeas, sweet potatoes, onions, carrots and peas, all mixed together in a slightly thickened stock and covered with a healthy layer of cornbread. It's a modern day pot pie, and that's just how I like it.
The only thing I might do differently in the future for this recipe is increase the filling. It's such a good filling, and with the amount of cornbread that's on top, I found myself wanting more. Other than that I don't think I'd change a thing. The filling is so colorful and delicious, and the cornbread is an amazing idea for a topping. So much easier than pie dough! This is a recipe I'll be coming back to again and again.
Chickpea Potpie with Cornbread Crust
Adapted from Eats Well With Others
- 2 cups chopped sweet potatoes
- 1/2 cup chopped carrots
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 white wine
- 1/4 cup AP flour
- 2 cups vegetable broth
- 2 cups cooked chickpeas
- 3/4 cup frozen baby peas
- 1 tsp kosher salt
- cracked pepper
- dash of Sriracha
- 3/4 cup cornmeal
- 3/4 cup AP flour
- 1 tbsp baking powder
- 1 1/2 tbsp sugar
- 1/2 tsp salt
- 3/4 cup milk
- 2 tbsp vegetable oil
- 1 large egg yolk, slightly beaten
Boil the potatoes and carrots until tender but not soft and set aside, or alternately, toss with olive oil, salt and pepper and roast at 400° until tender, 20-25 minutes.
Spray a 2-quart casserole with cooking spray. Preheat oven to 400° if you aren't already using it for the carrots and potatoes.
For the filling, heat a large saucepan until hot. Add the oil and onions. Saute onions until they are soft, about 5 minutes. Add the garlic and sauté for about 30 seconds more. Add the wine and cook until it has mostly evaporated. Sprinkle in the 1/4 cup flour and cook for about 1 minute, until no longer raw. Slowly pour in the vegetable stock whisking well with a wire whisk. Still using the whisk, cook the mixture over medium heat until thickened and bubbly, about 2 to 3 minutes. Add the chickpeas, peas, cooked potatoes and carrots, salt, pepper to taste, and Sriracha. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes. turn into the prepared casserole dish, spreading evenly.
For the crust, in a bowl combine the cornmeal, 3/4 cup flour, baking powder, sugar, and salt. In a small bowl, combine the milk, oil and egg yolk. Add to the dry ingredients and mix until uniform but a bit lumpy. Spoon the batter evenly over the filling. It might not look like a lot, but it will poof up nicely while cooking and cover all the filling.
Bake until the top is golden brown, about 22 to 25 minutes. Let cool 5-10 minutes before digging in.