Chickpea Pot Pie with Cornbread Crust

A hearty and savory chickpea pot pie with a golden cornbread crust, perfect for a comforting and satisfying meal.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 cup frozen mixed vegetables
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup almond milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 batch of cornbread batter prepared according to package instructions

Instructions:

Set the oven's temperature to 375F 190C

Add the minced garlic and diced onion to a large pot and saut until the ingredients are soft

Stir together the frozen mixed vegetables and the drained chickpeas in the pot

After adding the flour, stir the mixture until the chickpeas and vegetables are well coated

To prevent lumps, slowly pour in the almond milk and vegetable broth while stirring constantly

Add salt, pepper, dried thyme, and dried rosemary for seasoning

Once the mixture thickens, simmer it

Spoon the filling of chickpeas into a baking dish

Evenly distribute the prepared cornbread batter over the chickpea filling

Bake for 25 to 30 minutes, or until the cornbread crust is cooked through and golden brown, in a preheated oven

Before serving, take it out of the oven and allow it to cool slightly

Savor the flavor of your delicious Cornbread Crust Chickpea Pot Pie!