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Simple Chickpeas Pie
A simple Australian-style chickpea pie with pumpkin and silverbeet, finished with lemon myrtle, vegemite glaze and tomato relish, served over sourdough toast.
Ingredients
Instructions
Drain and season the chickpeas, then sear them over medium-high heat until well browned, about 6 minutes.
Add the pumpkin and silverbeet, cooking until softened, about 7 minutes.
Stir in the lemon myrtle, vegemite glaze, native thyme and tomato relish for 3 minutes.
Toast the sourdough separately.
Let the chickpeas simmer for about 13 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the sourdough toast, 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.
