• 1 onion, diced
  • 4 carrots, diced
  • 4 garlic cloves, minced
  • 4 stalks celery, diced
  • 1 tsp thyme
  • 1/4 tsp celery seed
  • salt and pepper to taste
  • red pepper flakes to taste
  • 1 potato, diced
  • 4 T brown rice flour
  • 4 c vegetable broth
  • 1/4 c unsweetened nut or soy milk
  • 2 bay leaves
  • 1 15 oz can chickpeas
  • 1 c frozen peas
  • puff pastry, pie crust, or mashed potatoes (alternately, serve over noodles)
  • Heat oven to


  1. Heat oven to 425.
  2. Saute onion, carrot, celery, and garlic with spices for 10 minutes or until soft
  3. Add potatoes and flour, stir to coat and cook for 2 minutes.
  4. Add broth, milk, and bay leaves. Simmer for 15 minutes or until potatoes are soft.
  5. Add chickpeas and frozen peas and stir to combine. Remove bay leaves.
  6. Pour into casserole dish and cover with prepared puff pastry, pie crust, or mashed potatoes. Bake for 20 minutes until brown.

Notes and options:

  • You could do this more regular pie style with a crust both at the bottom and top.
  • You could layer the puff pastry at the bottom of the dish and put mashed potatoes on top.
  • You could instead serve over noodles for a chickpea noodle soup style casserole.
  • You could add other vegetables, for instance parsnips or zucchini.
  • Instead of chickpeas, you could use white beans or lentils.

Categories: Mains


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