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Chickpea & Mushroom Pie
Chickpea & mushroom pie
A meat free recipe – ideal for vegetarians and a great tasty treat for everyone else.
Ingredients:

2 tablespoons vegetable oil
1 onion, diced
1 carrot, sliced
225g/½lb mushrooms, sliced
25g/1oz wholemeal fl our
1 teaspoon tomato purée
1 teaspoon Marmite or Vegemite
1 teaspoon soy sauce
1 vegetable stock cube
275ml/½ pint hot water
400g tin chickpeas, strained and rinsed

Crumble topping
2 tablespoons grated cheese
1 tablespoon ground almonds
1 tablespoon sesame seeds
1 tablespoon desiccated coconut

Method:

  1. Pre-heat the oven to gas mark 4/180˚C/160˚C fan/350˚F.
  2. Heat 1 tablespoon oil and sauté the onion and carrot for 20 minutes.
  3. Add remaining oil and mushrooms and cook for a further 5 minutes.
  4. Stir in the flour, cook for 1 minute, then gradually add flavourings, stock cube and water. Cook 3-4 minutes more.
  5. Add the chickpeas and place mixture in a greased ovenproof dish.
  6. Combine topping ingredients and spread over the mixture.
  7. Bake for 20-30 minutes.
If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Cources run for 2,3 and 4 days and the college is open also to non-members.