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