Spiced garbanzo bean pie with potato crust
A hearty main dish that’s packed with protein and flavour
290 cal Serves 12
Prep time 0h 20m
Cook time 0h 50m
Total time 1h 10m
Step 1Preheat oven to 350 °F (180 °C). Liberally spray two 9-inch (22-cm) pie pans (bottoms and sides) with canola oil cooking spray.
Step 2In 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.
Step 3Bake in oven 5 minutes. Remove from oven and set aside.
Step 4To 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.
Step 5Add onion and bell pepper and stir-fry until onion is golden brown, 5 to 7 minutes.
Step 6Stir in ground coriander and cumin, allowing them to cook and turn aromatic, about 15 seconds.
Step 7Add garbanzo beans, tomatoes and chile. Stew mixture, uncovered, stirring occasionally, until almost all liquid is absorbed, 10 to 12 minutes.
Step 8Turn off heat and allow pan’s contents to cool slightly, about 10 minutes.
Step 9Stir in cheese, eggs and cilantro.
Step 10Divide and spread filling equally among two prepared potato crusts. Bake pies, uncovered, until centers are cooked and crusts are brown, about 45 minutes.
Step 11Allow pies to rest about 10 minutes. Slice into wedges and serve.
Per serving (1 portion)
- 13 g
- 250 mg
- 280 mg
- Total fat
- 10 g
- Saturated fat
- 2.5 g
- 45 mg
- 38 g
- 8 g
- 5 g
- Added sugars
- 0 g
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