Name: Chickpea Potpies
Yield: 4 servings
Ingredients: 1 small onion, chopped; 6 tablespoons butter; 2 garlic cloves, minced; 6 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 cups vegetable broth; 2 cups frozen mixed vegetables, thawed; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1-1/4 cups frozen cubed hash brown potatoes; 1/4 cup heavy whipping cream; 3/4 teaspoon Italian seasoning; 1 sheet refrigerated pie pastry

Servings: persons

1 small onion, chopped
6 tablespoons butter
2 garlic cloves, minced
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups vegetable broth
2 cups frozen mixed vegetables, thawed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/4 cups frozen cubed hash brown potatoes
1/4 cup heavy whipping cream
3/4 teaspoon Italian seasoning
1 sheet refrigerated pie pastry

1
Saute onion in butter in a large saucepan until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.
2
Stir in the vegetables, garbanzo beans, potatoes, cream and Italian seasoning. Divide mixture among four ungreased 10-oz. ramekins.
3
Unroll pastry; divide into four portions. Roll out each portion to fit ramekins; place pastry over filling. Trim, seal and flute edges. Cut slits in pastry. Place ramekins on a
4
.
5
Bake at 400u00b0 for 25-30 minutes or until pastry is golden brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chickpea Potpies

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