Smoky Chickpeas Pie

Name: Smoky Chickpeas Pie
Prep time: 10 min
Cook time: 43 min
Total time: 53 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1.5 lb chickpeas; 1/2 cup pumpkin; 200g silverbeet; 2 cups roast potatoes; 1 tsp bush tomato; to taste golden syrup; 3 tbsp olive oil; to taste salt and black pepper

A smoky Australian-style chickpea pie with pumpkin and silverbeet, finished with bush tomato and golden syrup, served over roast potatoes.

Total time

53 min

Prep

10 min

Cook

43 min

Difficulty

easy

Cuisine

Australian

gluten-freeone-potvegetarian

Ingredients

1.5 lbchickpeas

1/2 cuppumpkin

200gsilverbeet

2 cupsroast potatoes

1 tspbush tomato

to tastegolden syrup

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the chickpeas and bake them over medium-high heat until well browned, about 7 minutes.

Add the pumpkin and silverbeet, cooking until softened, about 4 minutes.

Stir in the bush tomato and golden syrup for a final minute.

Cook the roast potatoes separately and set aside.

Let everything simmer for about 5 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the roast potatoes, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

518

Protein

19g

Fat

18.9g

Carbs

73.2g

Fiber

16.4g

Sodium

297mg

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