Thanks to Terri from Healings for Body and Soul for this super yummy (and healthy) recipe.
You cook an onion, as much garlic as you like, 1 cup of cubed carrots with ¼ tsp each cinnamon, cumin, coriander, cayenne. When the carrots and onions are soft add 3cups cauliflower, 1 diced yellow pepper, 1 small diced zucchini and 1 cup chickpeas. Add in 1 cup tomato sauce, salt & pepper and 2 tbsp lemon juice. Says you can add 1 tbsp of peanut butter too. Mix that all together and cook 20 mins. Let it cool for a bit after it’s cooked.
For the crust, pulse (with either blender or food processor) 1 cup chickpeas with ¾ cups cold butter, 3tbsp cold water and 1 ½ cups flour, ½ tsp cumin and tumeric. Pulse until well mixed. Knead 2 mins (you may need to add more flour as you go if it’s too sticky) then divide the dough in half and roll out a bottom crust and top crust for a 9-inch pie plate. Use the deepest dish you have because the filling will pile up high.
Preheat oven to 400. Put the bottom crust into the pie plate and add the filling then put the top crust on and pinch the edges together. Brush the top of the pie with a bit of melted butter. Bake for 45 mins.