🥬 Vegan Cabbage & Chickpea Pie

Ingredients

Filling

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 3 cups cabbage, thinly sliced

• 1½ cups cooked chickpeas (or 1 can, drained)

• 1 small carrot, grated (optional)

• 1 tsp cumin powder

• 1 tsp paprika

• ½ tsp black pepper

• Salt to taste

• 2 tbsp soy sauce or tamari

• 1 tbsp flour or cornstarch

• ½ cup vegetable broth

Crust

• 2 vegan pie crusts or puff pastry sheets

Instructions

1. Heat olive oil in a pan. Sauté onion until soft. Add garlic and cook briefly.

2. Add cabbage and carrot. Cook 5–7 minutes until cabbage wilts.

3. Stir in chickpeas, spices, salt, soy sauce, flour, and vegetable broth.

4. Cook 2–3 minutes until thick and well combined. Cool slightly.

5. Preheat oven to 180°C (350°F).

6. Line a pie dish with one crust. Fill with cabbage–chickpea mixture.

7. Cover with second crust, seal edges, and cut small slits on top.

8. Bake 35–40 minutes until golden and crisp.

9. Rest 10 minutes before slicing.