Chickpea Pot Pie

"Who will plant the Seed?"

But the Pig said, "Not I," and the Cat said, "Not I," and the Rat said, "Not I."

"Well, then," said the Little Red Hen, "I will." And she did.

THE LITTLE RED HEN

I can't believe it's almost Easter. I read a wonderful article by a priest that said instead of coming up with our own sacrifices for Lent like giving up sweets, we should look for the cross God has already given us and bear that cross better. I've been really trying to be a better wife to Mr. Peasant. I'm trying to be a better friend and co-worker. We still have given up sweets, but Mr. Peasant wasn't able to fast this year due to his brain injury because brain healing takes calories. And speaking of calories, today I want to share a wonderful recipe!

Whenever I have two or three potatoes to get rid of,  I make this recipe.  It's simple, delicious, and extremely cheap. It's $3.00 for the whole dish. Most of these ingredients you probably have right now in your kitchen. I hope you try it.

Ingredients:

1 TB vegetable oil

1 cup chopped carrots AND 1/2 cup frozen green peas ( OR 1 1/2 cups of frozen vegetable mix*)

2 large potatoes diced small (red or yellow, peeled or unpeeled)

1 large yellow onion diced

2 15.5 ounce cans of chickpeas drained and rinsed or 3 cups cooked chickpeas

4 TBs all purpose flour

2 cups of vegetable stock or 2 cups of water and 1 1/2 cubes of bullion

2 TB soy sauce

1/2 Tsp dried thyme

2 med fresh sage leaves chopped (or a little less than 1/4 tsp dried sage)

Biscuit topping:

4 TBs Earth Balance spread melted

2 cups all purpose flour 

1/4 Tsp of salt

4 Tsps baking powder

1 Tsp baking soda

1 cup unsweetened plain almond milk

Directions:

Heat 1 TB of oil in a medium sized sauce pot. Add onions and carrots and cover with a lid. Cook on medium heat for about 5 minutes until the onions are softened. Now add potatoes, chickpeas, green peas, vegetable stock, soy sauce, thyme, and sage to the pot. Taste and add salt and pepper to your liking. Stir mixture and bring to a simmer for 10 minutes. Preheat oven to 350 degrees. Then turn off heat and add 4 TBs of flour to the pot stirring continuously until it starts to thicken. You may have to add some more water (1/4 cup to 1/2 cup) if it is too dry. You want a nice amount of sauce. Pour the mixture into a greased 9 x 11 baking dish. 

In a medium bowl mix the flour, salt, baking powder, and baking soda with a fork. Now add almond milk and melted butter to the dry ingredients. Mix well. 

Place large spoonfuls of the biscuit batter on top of the vegetable pot pie mixture spacing them out so it covers the entire pan. Place in the oven and cook 25-30 minutes.

* If you are using a frozen vegetables mix (green beans, carrots, peas, and corn) add them to the pot after cooking the onions for 5 minutes. 

Next time you have a few potatoes fixing to go bad, try out this recipe. I think you and your family will love it. Thank you for reading, and God bless!