A long day = new recipe

by Meg on November 14, 2011

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Today was an extremely long day- there were even tears! One of my favorite ways to buck myself up is to COOK! So that is just what I did!

I saw this recipe for chickpea pot pie on my blogger buddy’s website- A Cambridge Story and decided I had to make it and create a delicious gluten free dinner Winking smile

Chickpea pot pie (inspired & adapted by A Cambridge Story)

  • 1/2 tbsp. active yeast
  • 1/2 cup warm water
  • 3/4 cup chickpea flour
  • 1 tsp. of poultry seasoning
  • 2 cups sweet potatoes, chopped
  • 2 carrots, diced
  • 1 tsp. olive oil
  • onion, chopped
  • 1 1/2 cup of gluten free turkey gravy
  • 1 cup frozen peas
  • 1 can of chickpeas, rinsed and drained

Preheat oven to 400F.  Combine yeast and water in a small bowl. Let stand for 3-5 minutes then add chickpea flour and poultry seasoning. Allow to rise for 20 minutes in a warm place. Meanwhile, boil the sweet potatoes and carrots until tender, about 10-12 minutes then drain. In a large sauté pan, heat the olive oil at medium to high heat. Cook the onion until translucent. Add sweet potato, carrots, chickpeas and peas. Add the gravy and cook on low for  about 5 minutes.

Fill ramekins or a baking dish with vegetable mixture. Then smooth, the chickpea flour batter on the top of the dish. Bake at 400F degrees for 22-25 minutes. Enjoy!

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Dave loved it!

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And it sure turned my mood right around Winking smile

Thank you Emily for this recipe!

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{ 4 comments }

Emily @ A Cambridge Story November 15, 2011 at 7:48 am

So glad you enjoyed this recipe! I like the addition of poultry seasoning to the crust :)

Brita November 15, 2011 at 11:35 am

MEG! That pot pie looks amazing!!! I’m going to try to make this sometime. And I don’t like that you’re sad!!! You’re always there for me, and I am to you :) Call me if you want to, and I’ll be there tomorrow!!! Love youuu totes

Laura November 15, 2011 at 7:03 pm

This looks so yummy! It would be perfect on a cold winter night. I second Brita’s comment. My ears are always open and available:)
p.s. A non-gluten-free version of your butternut squash mac and cheese is in the oven right now – used full fat ricotta (bad future RD – bad!) and added lemon zest, red pepper flakes, nutmeg, and sage. Will let you know how it turns out!

Meg November 15, 2011 at 7:52 pm

Thanks for the love everyone!

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