Chickpea Pot Pie

If you know me, you know that I love me some chickpeas. Whether it's hummus, roasted with spices, or on my salad I can never get enough. This dish was comfort during a rainy week and was what I call "a perfect fridge cleaner" meaning you can easily tweak this recipe to add whatever you have on hand.

Chickpea Pot Pie (serves 6-8)
2 cups potatoes, diced
1/2 cup carrots, diced
1/4 cup broccoli, trimmed into bite size pieces.
1 tbsp olive oil
1 medium onion, diced
1/4 cup AP flour
2 cups vegetable or vegan chicken broth
2 cups cooked chickpeas
1/2 cup frozen baby peas
1 tsp kosher salt
cracked pepper
dash of Tabasco sauce
3/4 cup cornmeal
3/4 cup AP flour
1/4 cup fresh chives, thinly sliced
1 tbsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt
3/4 cup almond milk
2 tbsp olive oil
1/4 cup vegan mayonnaise

Boil the potatoes and carrots until tender but not soft and set aside. Preheat oven to 400 degrees. For the filling, heat oil a large saucepan until hot. Add the onions and sauté until they are soft. Sprinkle in the flour and mix. Allow to cook and bubble for two minutes Slowly pour in the broth, whisking well with a wire whisk. Cook the mixture over medium heat until thickened and bubbly, about 2 to 3 minutes. Add the chickpeas, peas, broccoli, cooked potatoes and carrots, salt, pepper to taste, and Tabasco. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes. Pour into a casserole dish. For the crust, in a bowl combine the cornmeal, 3/4 cup flour, baking powder, sugar, chives, and salt. In a small bowl, combine the milk, oil and mayo. Add to the dry ingredients and mix. Spoon the batter evenly over the filling. Bake until the top is golden brown, about 22 to 25 minutes.