In a large cast iron skillet (I used a 12 inch) melt 2 tablespoons butter (see notes if not using butter)
Add the vegetables, chickpeas, and seasoning and cook until everything is warm, about 5 minutes.
Stir in the flour until the vegetables are well coated. Cook until the raw flour taste has cooked off, about 2 minutes.
Add the vegetable broth and bring to a simmer. Simmer until the sauce is thickened, about 5 minutes.
Add the pie crust directly to the top of the vegetables.
Bake in the preheated oven for 30 minutes. Allow to sit for 5-10 minutes before serving. Enjoy!
I love making mine in a 12-inch cast iron skillet because I can make the filling and bake the pie in one pan. Easy clean up! If you don’t have a cast iron or oven safe skillet, simply transfer the filling to a pie plate and then add the crust before baking.
Chickpeas add fiber, protein, and nutrients. Other beans can be substituted if you don’t have garbanzo beans or your family doesn’t like them. I think cannellini beans would be a good fit here.
I don’t use any milk or heavy cream because I wanted to keep the recipe with mostly all nonperishable products. If you’d like to use it, reduce the vegetable stock/broth to 2 1/2 cups and use 1/2 cup whole milk or heavy cream. You can also use any unsweetened, non-dairy milk.
Butter adds nice flavor, but feel free to omit it and use vegetable broth/stock in its place or substitute oil.
You can use whatever blend of vegetables you prefer.