Pies have certainly been appearing on my menu more often as the temperature shifted from hot to warm to downright chilly. Comfort foods are certainly in order, especially for the cook who also gets to enjoy the warmth of the oven and the smell of pie. Apart from the aroma of baked bread or perhaps a simmering curry, there's nothing better to stimulate the appetite and bring joy to the kitchen.
I doubt I have ever met anyone who didn't enjoy pie of some sort, whether sweet or savory. My personal preference is for the savory variety and I have been cooking and baking a few lately. I'm not one to snub my nose at a fruit pie either, but my sweet tooth is not what it used to be.
This excursion into the kitchen was inspired by Joanne who is the cook, photographer and mind behind Joanne eats well with others. Her chickpea potpie with cornbread crust was just too much to resist and I made it happen in my own kitchen to share with special others.
I liked the essential ingredients in the recipe, and the cornbread crust was appealing to me because it is easier and faster than making pie crust from scratch. I've made a cornmeal-crusted chili, a longtime classic that is somewhat similar with a different filling. My changes to Joanne's recipe were essentially to spice it up, because I tend to do that! The spicing will be familiar to cooks that are always reaching for spices that make Indian cooking so unique and appealing. Let us call this one an Indian-style fusion dish. It's quite filling and packed full of fall vegetables and filled out further with buttery soft chickpeas.
Any number of vegetables that you may have in your pantry or fridge crying out for attention could be included in the mix, and I bet mushrooms would have been nice, along with a bit of tomato. Not that I think the dished lacked anything at all and the mixture of vegetables I used along with the spices was even better than expected. This one pot meal would go well with a leafy green salad, a side grain dish if you wish, or an easy mushroom curry. It was surely one of those memorable meals you'll remember fondly and hopefully even make it a regular feature on the menu. If I had more ramekins on hand, I would have used those instead of the casserole dish method for a one-serving (or two!) extra special presentation for diners, but no matter, because this is one nourishing meal that I know will be a feature on the menu in my kitchen often.
As always adjust the spicing according to your taste. I do like things hot but if you are used to spicy food, I don't think the measurements here will overwhelm your heat meter.
|Crusted Cornmeal Chickpea Potpie|
|Recipe by Lisa Turner|
Adapted from Eats Well with Others
Published on October 15, 2013
Spiced sweet potato and carrot with buttery soft chickpeas baked with a golden brown cornmeal crust topping — a colorful, hearty and delicious fall dinner centerpiece
More hearty and comforting savory pies you are sure to enjoy from Lisa's Vegetarian Kitchen:
Aloo Palak Paneer Pie
Indian-Style Samosa Potpie
Grape Leaf Pie with Herbs, Yogurt and Quinoa
On the top of the reading stack: various cookbooks
Audio Accompaniment: Marsen Jules