Vegan Cabbage and Chickpea Pie

Vegan Cabbage and Chickpea Pie

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 head of cabbage (crimson or green), thinly sliced
• 1 cup dried chickpeas, soaked overnight and boiled until tender (or 2 cups cooked chickpeas)
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup vegetable broth
• 1 tablespoon nutritional yeast
• 3 large whole‑wheat pie crusts (store‑bought or homemade)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). If using store‑bought or homemade crusts, roll them out and place in a pie tin, pressing the edges.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic, sliced cabbage, and sauté until the cabbage starts to soften, about 7-10 minutes.
4. Stir in chickpeas, tomato paste, smoked paprika, cumin, thyme, cayenne, and nutritional yeast. Cook for 2 minutes to allow flavors to mingle.
5. Pour in vegetable broth, bring