Sorry it’s taken me longer than intended to get this post up – I wrote it up last week and thought I scheduled it to post at that time, but obviously I made a misstep with that.

But tasty frugal and filling recipes are useful any time of the year!  This is dairy free and gluten free! When I make this, I usually double or triple the recipe and put a couple of pans in the freezer for future meals. It reheats nicely.

Chickpea Pot Pie

• 1 large onion, chopped
• I carrot diced
• 3 T. oil
• 2 c. diced butternut squash
• 2 c. cooked chickpeas (also called garbanzo beans)
• 1/4 c. frozen peas
• 1 T. cumin
• 1/2 t. tumeric
• 1/2 can coconut milk
• 3 T. potato starch
• salt, pepper to taste

Dough:

• 2 sweet potatoes or white potatoes, mashed
• 1/2 c. gluten free flour
• salt

Saute the onion and carrot in the oil until golden. Into the same pot, add in the chickpeas, green peas and butternut squash. Cook until all vegetables are soft. Mix up the potato starch, cumin, coconut milk, salt and pepper – stir into the boiling vegetable mixture and stir very well until there is thick sauce.

Pour this mixture into a baking pan.

Next, mix the mashed potatoes with the flour and salt. Spread this mixture on top of the vegetable mix in the pan. Bake at 350 degrees until the top is golden.

Serve hot!

Avivah