Spiced garbanzo bean pie with potato crust

A hearty main dish that’s packed with protein and flavour
Slice of garbanzo bean pie with potato crust on white plate
12 servings / 1 hr 10 min

Prep 20 min / Cook 50 min


Potato crust:

  • Canola oil cooking spray
  • 2 lb (1 kg) Yukon gold potatoes, peeled and shredded
  • 2 tbsp (25 mL) canola oil
  • 1/2 tsp (2 mL) ground turmeric

Garbanzo filling:

  • 2 tbsp (25 mL) canola oil
  • 1 tsp (5 mL) cumin seeds
  • 1 medium red onion, cut in half lengthwise and thinly sliced
  • 1 large green bell pepper, stem, seeds and ribs removed, cut into thin strips
  • 2 tbsp (25 mL) ground coriander
  • 2 tsp (10 mL) ground cumin
  • 2 cans (15 oz/426 mL) garbanzo beans (chickpeas), drained and rinsed
  • 2 cups (500 mL, about one 15 oz/426 mL can) stewed tomatoes, including juice
  • 1 habañero chile, stem removed, finely chopped (do not discard seeds)
  • 2 cups (500 mL) shredded reduced-fat provolone cheese
  • 2 large eggs, slightly beaten
  • 1/4 cup (50 mL) finely chopped fresh cilantro leaves and tender stems
  1. Preheat oven to 350 °F (180 °C). Liberally spray two 9-inch (22-cm) pie pans (bottoms and sides) with canola oil cooking spray.
  2. In medium bowl, combine potatoes, canola oil and turmeric. Divide dough into two equal halves and press each half into one of prepared pie pans, making sure bottom and sides get covered with potato shreds.
  3. Bake in oven 5 minutes. Remove from oven and set aside.
  4. To make filling, heat canola oil in large skillet or sauté pan over medium-high heat. Sprinkle in cumin seeds and allow them to sizzle, about 15 seconds.
  5. Add onion and bell pepper and stir-fry until onion is golden brown, 5 to 7 minutes.
  6. Stir in ground coriander and cumin, allowing them to cook and turn aromatic, about 15 seconds.
  7. Add garbanzo beans, tomatoes and chile. Stew mixture, uncovered, stirring occasionally, until almost all liquid is absorbed, 10 to 12 minutes.
  8. Turn off heat and allow pan’s contents to cool slightly, about 10 minutes.
  9. Stir in cheese, eggs and cilantro.
  10. Divide and spread filling equally among two prepared potato crusts. Bake pies, uncovered, until centers are cooked and crusts are brown, about 45 minutes.
  11. Allow pies to rest about 10 minutes. Slice into wedges and serve.
Nutritional info per serving (1 of 12)
  • Calories 290
  • Protein 13 g
  • Total fat 10 g
    Saturated fat 2.5 g
    Cholesterol 45 mg
  • Carbohydrates 38 g
    Fibre 8 g
    Sugars 5 g
    Added sugars 0 g
  • Sodium 250 mg
  • Potassium 280 mg