Pumpkin and Chickpea pie
Thanks to Caroline Jack for the photo & recipe. The pie crust recipe is from the Amrita cookbook. The book was published by the Lotus Yoga Centre.
Quick pie crust
- 1/2 cup flour
- 1/2 cup oats
- 1/4 cup oil
- 1/4 cup water
Mix the flour and the oats. Mix the oil and the water. Start pouring the water & oil mixture into the dry ingredients, mixing with a fork, until you have a wet, but not too sticky mixture. Press it into a pie tin using the heel of your hand and your fingers…
The filling
- 1 medium pumpkin, roasted
- 1 can chickpea, drained & rinsed
- finely grated orange peel (optional)
- salt, pepper & nutmeg to taste
- paprika and sunflower seeds
Roast the pumpkin until soft. Mash it together with the chickpeas, add some salt, pepper and nutmeg to taste. For some extra zing some finely grated orange peel is lovely too. Fill the pastry crust with this mixture.
Bake 180 degrees for 25-30 minutes. Sprinkle it with paprika and sunflower seeds and bake another 5 minutes more.
Enjoy!