Ok, I admit - this isn't the prettiest pie to look at.
Yes, this is one of those pies that is impossible to serve in a neat and presentable way. You just have to scoop it into a bowl and eat with a spoon. But hell, it's alot more comforting that way, eating warm pie out of a bowl.
Technically, you don't really need to put this in the oven - you make the filling on the hob, then stick the mash on top. And you could be done with it at that point. But this Sweet Potato Chickpea Pie is best eaten steaming hot from the oven.
The chickpeas will be softer, and the lemon creme fraiche sauce will seep well into the tomatoes and broccoli too. Your stomach will be a happier one for the 40 minute wait, I promise you.
Sweet Potato Chickpea Pie
Serves 4:
400g sweet potato, peeled and chopped
Juice of 1 lemon
125g creme fraiche
A little olive oil
300g tomatoes, quartered
175g chickpeas
150g broccoli, chopped
75g onion, chopped
1) Gently boil the sweet potato chunks for about 10 minutes until just done. Drain and keep warm.
2) Preheat the oven to 190 degrees C. Squeeze the lemon juice into the creme fraiche and set aside.
3) Add the oil to a hot pan. Cook the tomatoes for a couple of minutes, followed by the chickpeas, broccoli and onion. Toss everything well for about 10 minutes.
4) Take off the heat, then carefully stir through the lemon creme fraiche. Transfer to a pie dish.
5) Spoon the mash on top, then bake in the oven for about 40 minutes til steaming hot.
Pie out. Serves 4:
400g sweet potato, peeled and chopped
Juice of 1 lemon
125g creme fraiche
A little olive oil
300g tomatoes, quartered
175g chickpeas
150g broccoli, chopped
75g onion, chopped
1) Gently boil the sweet potato chunks for about 10 minutes until just done. Drain and keep warm.
2) Preheat the oven to 190 degrees C. Squeeze the lemon juice into the creme fraiche and set aside.
3) Add the oil to a hot pan. Cook the tomatoes for a couple of minutes, followed by the chickpeas, broccoli and onion. Toss everything well for about 10 minutes.
4) Take off the heat, then carefully stir through the lemon creme fraiche. Transfer to a pie dish.
5) Spoon the mash on top, then bake in the oven for about 40 minutes til steaming hot.
Read my other Friday Pie Day adventures.
2 comments:
I love some chickpeas and sweetness potatoes, but never had them combined. I could try this. As soon as I find out what creme fraiche is.
Hi Josie
Ah, I do sometimes take for granted what we have here in the UK! It is kinda of like sour cream I guess, but..not so sour!
You could probably just use natural yogurt instead here, just make sure you take off the heat and stir in, before sticking in the oven. Otherwise it will curdle like there's no tomorrow.
Hungry Jenny x
Post a Comment