Chickpea & mushroom pie

A meat free recipe – ideal for vegetarians and a great tasty treat for everyone else.

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

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.