Moroccan Vegetable Pie with Chickpea Crust

Ingredients

• vegetable oil
• onion
• carrot
• garlic clove
• cinnamon
• ground coriander
• ground cumin
• salt
• pepper
• cayenne pepper
• yellow sweet pepper
• zucchini
• cauliflower florets
• canned chick-peas
• pasta sauce
• lemon juice
• frozen peas
• fresh coriander

Preparation

1. 1in large saucepan , heat oil over medium heat
2. 2fry onion , carrot , garlic , cinnamon , ground coriander , cumin , salt , pepper and cayenne , stirring often , until softened , about 5 minutes
3. 3add yellow pepper , zucchini , cauliflower and chickpeas
4. 4fry , stirring often , until pepper is softened , 8 minutes
5. 5add pasta sauce and lemon juice
6. 6cover and simmer over low heat until vegetables are tender , 20 minutes
7. 7stir in peas , fresh coriander and almond butter
8. 8let cool
9. 9chickpea crust: meanwhile , in food processor , pulse together chickpeas , butter , 3 tbsp cold water , salt , cumin and turmeric until crumbly
10. 10add flour
11. 11pulse until combined
12. 12turn out onto floured surface
13. 13knead until smooth , about 2 minutes
14. 14cut in half
15. 15roll out each to 10-inch circle
16. 16line 9-inch pie plate with 1 of the circles
17. 17spoon in vegetable mixture
18. 18lightly brush pastry edge with some of the milk