Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Prepare the Filling
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and cook for 5-7 minutes, until translucent.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the sliced cabbage, cumin, paprika, thyme, salt, and pepper. Cook, stirring occasionally, for 10-15 minutes, until the cabbage is tender.
Stir in the chickpeas and vegetable broth. Cook for an additional 5 minutes, until the liquid is mostly absorbed.
If using, add the vegan shredded cheese and stir until melted and well combined.
Remove from heat and let the filling cool slightly.
Step 3: Assemble the Pie
Roll out the vegan puff pastry or pie crust to fit your baking dish or pie pan.
Place the crust in the baking dish, pressing it into the corners and up the sides.
Pour the cabbage and chickpea filling into the crust, spreading it evenly.
If desired, top with an additional layer of puff pastry or create a lattice pattern with strips of dough.
Step 4: Bake the Pie
Bake in the preheated oven for 25-30 minutes, until the crust is golden brown and crispy.
Remove from the oven and let the pie cool for a few minutes before slicing and serving.
Step 5: Serve and Enjoy
Slice the cabbage and chickpea pie into portions and serve warm.
Garnish with fresh parsley if desired.
Tips and Shortcuts
Cabbage Varieties: Feel free to use green cabbage, red cabbage, or a combination of both for a more colorful and flavorful pie.
Pre-Made Crust: Save time by using store-bought vegan puff pastry or pie crust.
Flavor Boost: Add nutritional yeast to the filling for a cheesy, umami flavor.
Storage and Leftovers
Store any leftover cabbage and chickpea pie in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in the oven at 350°F (175°C) for 10-15 minutes or until heated through. This pie also freezes well; wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Food and Drink Pairings
This hearty pie pairs wonderfully with a light, refreshing salad or a bowl of soup for a complete meal. For a beverage pairing, try a glass of dry white wine like Sauvignon Blanc or a cup of herbal tea.

Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free pie crust or puff pastry and ensuring that all other ingredients, such as the vegetable broth, are gluten-free.

What other vegetables can I add to the filling?
Feel free to add other vegetables such as carrots, bell peppers, or mushrooms to the filling for added flavor and nutrition.

Can I make this pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie up to a day in advance. Store it in the refrigerator until ready to bake.

What can I use instead of vegan cheese?
If you prefer not to use vegan cheese, you can add nutritional yeast for a cheesy flavor or simply omit it for a more traditional cabbage and chickpea pie.

Conclusion
Cabbage and chickpea pie is a hearty, wholesome, and delicious dish that’s perfect for any occasion. Packed with nutrients and bursting with flavor, it’s sure to become a favorite in your household. Give this recipe a try and share your thoughts with us!

If you enjoyed this recipe, please share it with your friends and family, and don’t forget to subscribe to our blog for more delicious and healthy recipes. Happy cooking!

Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Prepare the Filling
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and cook for 5-7 minutes, until translucent.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the sliced cabbage, cumin, paprika, thyme, salt, and pepper. Cook, stirring occasionally, for 10-15 minutes, until the cabbage is tender.
Stir in the chickpeas and vegetable broth. Cook for an additional 5 minutes, until the liquid is mostly absorbed.
If using, add the vegan shredded cheese and stir until melted and well combined.
Remove from heat and let the filling cool slightly.
Step 3: Assemble the Pie
Roll out the vegan puff pastry or pie crust to fit your baking dish or pie pan.
Place the crust in the baking dish, pressing it into the corners and up the sides.
Pour the cabbage and chickpea filling into the crust, spreading it evenly.
If desired, top with an additional layer of puff pastry or create a lattice pattern with strips of dough.
Step 4: Bake the Pie
Bake in the preheated oven for 25-30 minutes, until the crust is golden brown and crispy.
Remove from the oven and let the pie cool for a few minutes before slicing and serving.
Step 5: Serve and Enjoy
Slice the cabbage and chickpea pie into portions and serve warm.
Garnish with fresh parsley if desired.
Tips and Shortcuts
Cabbage Varieties: Feel free to use green cabbage, red cabbage, or a combination of both for a more colorful and flavorful pie.
Pre-Made Crust: Save time by using store-bought vegan puff pastry or pie crust.
Flavor Boost: Add nutritional yeast to the filling for a cheesy, umami flavor.
Storage and Leftovers
Store any leftover cabbage and chickpea pie in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in the oven at 350°F (175°C) for 10-15 minutes or until heated through. This pie also freezes well; wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Food and Drink Pairings
This hearty pie pairs wonderfully with a light, refreshing salad or a bowl of soup for a complete meal. For a beverage pairing, try a glass of dry white wine like Sauvignon Blanc or a cup of herbal tea.

Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using a gluten-free pie crust or puff pastry and ensuring that all other ingredients, such as the vegetable broth, are gluten-free.

What other vegetables can I add to the filling?
Feel free to add other vegetables such as carrots, bell peppers, or mushrooms to the filling for added flavor and nutrition.

Can I make this pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie up to a day in advance. Store it in the refrigerator until ready to bake.

What can I use instead of vegan cheese?
If you prefer not to use vegan cheese, you can add nutritional yeast for a cheesy flavor or simply omit it for a more traditional cabbage and chickpea pie.

Conclusion
Cabbage and chickpea pie is a hearty, wholesome, and delicious dish that’s perfect for any occasion. Packed with nutrients and bursting with flavor, it’s sure to become a favorite in your household. Give this recipe a try and share your thoughts with us!

If you enjoyed this recipe, please share it with your friends and family, and don’t forget to subscribe to our blog for more delicious and healthy recipes. Happy cooking!