Ingredients:
For the filling:
- – 1 small head of cabbage, finely chopped
- – 1 can (15 oz) chickpeas, drained and rinsed
- – 1 onion, finely chopped
- – 2 cloves garlic, minced
- – 2 tablespoons olive oil
- – 1 teaspoon cumin
- – 1 teaspoon paprika
- – Salt and pepper to taste
- – 1 tablespoon lemon juice
- – Fresh herbs (like parsley or dill), chopped (optional)
For the pastry:
- – 2 cups all-purpose flour
- – 1/2 cup butter, cold and cubed (or use a vegan alternative)
- – 1/2 teaspoon salt
- – 4-5 tablespoons cold water
Instructions:
1. Prepare the Pastry:
– In a large bowl, mix the flour and salt. Add the cold butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Filling:
– In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
– Add the chopped cabbage and cook until it softens, about 5-7 minutes. Stir in the chickpeas, cumin, paprika, salt, pepper, and lemon juice. Cook for another 5 minutes, mixing well. Remove from heat and let it cool slightly.
3. Assemble the Pie:
– Preheat your oven to 375°F (190°C).
– Roll out the pastry on a floured surface to fit a pie dish. Place the pastry in the dish, trimming any excess.
– Spoon the cabbage and chickpea filling into the pastry shell, spreading it evenly.
4. Top the Pie:
– Roll out any remaining pastry to create a top crust, or you can create a lattice pattern if you prefer. Place it over the filling and seal the edges. Cut a few slits in the top to allow steam to escape.
5. Bake:
– Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown.
6. Serve:
– Let the pie cool for a few minutes before slicing. Serve warm, and enjoy your cabbage and chickpea pie!
Tips and Variations:
– Use leftover cabbage and chickpeas for a quick filling
– Substitute chickpeas with cannellini beans or lentils
– Add some heat with red pepper flakes
– Experiment with different spices (e.g., cumin, coriander)