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Creamy Chickpeas Pot Pie
A creamy American chickpea pot pie with russet potatoes, corn kernels and celery, finished with BBQ sauce and hot sauce, served on hamburger buns.
Ingredients
Instructions
Drain and season the chickpeas, then stir-fry them over medium-high heat until well browned, about 5 minutes.
Add the russet potatoes, corn kernels and celery, cooking until softened, about 8 minutes.
Stir in the BBQ sauce and hot sauce for a final minute.
Warm the hamburger buns separately.
Let the chickpeas simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the hamburger buns, 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.
