Chickpea Pot Pie Stew

SERVES: portions

RECIPE TIME: 25–30 minutes

What you need:

  • 2 Tbsp Olive Oil
  • 1 cup Diced Onion
  • 1 cup Diced Carrot
  • 1 cup Diced Celery
  • 1 tsp Minced Garlic
  • ¼ cup Whole Wheat Flour
  • 3 cups Veggie Stock
  • 1 tsp Thyme
  • 1 tsp Parsley
  • 3 cups Chickpeas
  • 1 cup Peas
  • 1 cup Corn
  • 1 cup Milk

What to do:

  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, carrot, and celery; cook for 5–6 min until softened.
  3. Add garlic and cook for 1 minute.
  4. Sprinkle flour over the vegetables and stir to coat evenly.
  5. Slowly add vegetable stock, stirring constantly to avoid lumps.
  6. Add thyme and parsley. Bring to a simmer.
  7. Stir in chickpeas, peas, and corn.
  8. Simmer for 5–10 min until heated through and slightly thickened.
  9. Stir in milk and cook for another 3–5 min until creamy and smooth.
  10. Serve hot with a dinner roll.