Monday, July 25, 2011

Chickpea Squash Pot Pie with Pumpkin Biscuit Crust




I've mentioned my love for chickpeas and squash.  It's a match like chocolate and peanut butter, although that is a completely different different kind of love.


 I LOVED the idea of a biscuit topped pot pie.  Not only delicious but fun to make!

I know this recipe just screams FALL or AUTUMN but I just had to post it now. 


The leftovers were great too!  My husband even forgave me for putting peas in it.  In past years, that would have been just cause for divorce.  He let it slide this time. Whew!! :-)




Chickpea Squash Pot Pie
Adapted from Eats Well With Others


1 2 - 2 1/2 lb. butternut squash
1 large sweet potato, cut into chunks
1 tbsp olive oil
1 large onion, diced
1 large clove garlic, minced (who are we kidding, I'm sure I added more)
2 cans (15 oz) chickpeas, drained and rinsed
1 can light coconut milk
1 cup water
4 tsp red curry paste
2.5 tbsp soy sauce
1-2 tbsp brown sugar, depending on taste
1 1/2 cups fresh or frozen peas
2 tbsp flour (I used gluten free)


For the biscuits
2 cups flour (I used gluten free)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup canned pumpkin
1/2 cup milk
1 tbsp lemon juice


1. Preheat oven to 450. Toss squash and sweet potato chunks with 1 tbsp oil and some salt. Place on a baking sheet and bake for 45-50 minutes or until fork tender. Or just microwave until soft.


2. Heat 1 tbsp olive oil in a large-ish pot. Add in the onion. Saute for 3 minutes or until translucent. Add in one clove garlic. Saute 30 seconds. Add in red curry paste. Saute 30 seconds. Add in chickpeas. Saute 1-2 minutes.


3. Pour the roasted squash and sweet potato into the pot. Stir. Mix in the coconut milk, water, soy sauce, and brown sugar. Stir until well combined. Bring to a simmer. Pour in the peas. Cook until heated through. Add salt, sugar, and curry paste to taste. Add in 2 tbsp flour and stir until mixed in. Remove from heat while you prepare the biscuits.


4. Lower oven to 400. In a mixing bowl, mix together the flour, baking powder, baking soda, salt, pumpkin, milk and lemon juice. 

5. Pour the pot pie filling into a large dutch oven or oven-safe casserole dish. Drop handfuls of the biscuit dough onto the top of the pot pie. I dropped them for 12 biscuits. Bake for 20 minutes or until biscuits start to brown.

Total calories = 3974 calories
12 servings = 332 calories per serving


One Year Ago...




Cinnamon Apples


This is linked with:

$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at A Moderate Life
Tasty Tidbits at Permanent Posies & Grocery Shopping for Free
Ingredient Spotlight:Pumpkin at Eat at Home


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

14 comments:

  1. That pie looks delish!! It's Winter here in Oz so that'll go down a treat. Thanks :o)

    Sharron - Losing 100 [i can't comment unless it's anon. Silly blogger!]

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  2. That looks so good! My husband feels the same way about peas!

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  3. It does look like a fall dish, but who cares? I once tried to sneak in veggies in my hubby's meatloaf - he wasn't pleased!

    I have no idea where your comments are going to Debbi - I actually thought I had offended you somehow - there is nothing in my spam folder and your last comment to appear on my blog was June 10! So crazy!

    Glad you still like me!

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  4. Debbie!
    I have finally figured out how to leave you a comment without my computer crashin! yay!
    I love the idea of using biscuits as a crust! It also makes portion sizes clearly visable... and we all know that my imginary lines tend to be a little more generous than recommmended serving sizes LOL
    -Monique
    www.iarethefoodsnob.com

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  5. Coconut and curry are one of my favorite combination's. You're right this would be perfect for the fall months.
    Holy Cannoli Recipes

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  6. You say this screams autumn but I think it screams delicious.

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  7. We both love chick peas so it will be a popular dish in our house. Diane

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  8. Looks delicious...Can't wait to try!

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  9. This dish does scream fall with the Autumnal colors, gorgeous.

    Lisa~~
    Cook Lisa Cook

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  10. Summer? Fall? Who cares? Looks fantastic to me!

    Lots of yummy love,
    Alex aka Ma What's For Dinner?
    www.mawhats4dinner.com

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  11. Thats the only way my hub will eat peas - if they are IN something like this. I usually sneak them in soups and stews. This would be another great recipe to try.
    Have a PRETTY day!
    Kristin

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  12. Your recipe sounds comforting and tasty! Thanks for sharing your recipe with the Hearth and Soul Hop.

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  13. I used to think I didn't like curry powder, but I recently realized that I do like it. This sounds great!

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  14. This looks great! Can't wait to try it. Found you at Eat At Home Cooks. P.s. I love your name ;)

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