Moroccan Vegetable Pie With Chickpea Crust

• 2 tablespoons vegetable oil
• 1 onion, diced
• 1 carrot, diced
• 1 garlic clove, minced
• 1 teaspoon cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 yellow sweet pepper, diced
• 1 zucchini, diced
• 3 cups small cauliflower florets
• 1 cup rinsed drained canned chick-peas
• 1 cup pasta sauce
• 1 tablespoon lemon juice
• 1 cup frozen peas
• 2 tablespoons chopped fresh coriander or 2 tablespoons parsley
• 2 tablespoons almond butter or 2 tablespoons peanut butter
• Chickpea Crust
• 1 cup rinsed drained canned chick-peas
• 1/3 cup cold butter, cubed
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 1/2 cups all-purpose flour
• 1 tablespoon milk or 1 tablespoon soymilk

1. In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.
2. Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.
3. Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.).
4. Chickpea Crust: Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.
5. Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.
6. Bake in bottom third of 400u0b0F (200u0b0C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Loosely cover with foil; reheat in 350u0b0F/180u0b0C oven for about 1 hour and 15 minutes.).

vegetable oil, onion, carrot, garlic, cinnamon, ground coriander, ground cumin, salt, pepper, cayenne pepper, yellow sweet pepper, zucchini, cauliflower, chickpeas, pasta sauce, lemon juice, frozen peas, fresh coriander, almond butter, chickpea crust, chickpeas, cold butter, salt, ground cumin, turmeric, flour, milk

Taken from www.food.com/recipe/moroccan-vegetable-pie-with-chickpea-crust-189089 (may not work)