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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 flour

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

Chickpea & mushroom pie
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 oven-proof 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? Courses run for 2,3 and 4 days and the college is open also to non-members.