Moroccan Vegetable Pie With Chickpea Crust - cooking recipe

Ingredients

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

Preparation

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.
Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.
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.).
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.
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.
Bake in bottom third of 400\u00b0F (200\u00b0C) 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 350\u00b0F/180\u00b0C oven for about 1 hour and 15 minutes.).