YOUR SOLIN GENERATED RECIPE
Chickpea Pot Pie with Cornbread Crust
Tender chickpeas and garden vegetables simmered in a creamy herb sauce, topped with a golden, crumbly cornbread crust that emerges steaming from the oven.
INGREDIENTS
1 cup Cooked chickpeas
0.5 cup Nonfat plain Greek yogurt
0.5 cup Liquid egg whites
0.25 cup Yellow cornmeal
1 tbsp Coconut flour
0.5 cup Low-sodium vegetable broth
0.5 cup Diced carrots
0.5 cup Diced celery
0.25 cup Diced onion
1 tsp Olive oil
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Baking powder
PREPARATION
Preheat your oven to 400°F and lightly grease a small oven-safe baking dish.
Heat the olive oil in a skillet over medium heat and sauté the carrots, celery, and onion until they are just tender.
Stir in the cooked chickpeas, vegetable broth, and half of the Greek yogurt, allowing the mixture to simmer for 5 minutes.
Season the chickpea mixture with garlic powder, onion powder, sea salt, and black pepper, then pour it into the prepared baking dish.
In a separate bowl, whisk together the cornmeal, coconut flour, baking powder, liquid egg whites, and the remaining Greek yogurt until a thick batter forms.
Carefully spread the cornbread batter over the top of the chickpea filling, smoothing it to the edges.
Bake for 20 to 25 minutes until the cornbread crust is set and beautifully golden brown.