If you follow me on Instagram, you will know that since April this year I went vegetarian. I will write another post about that soon and my reasons why. So since then, i have been getting more and more creative with our dinners and I have to say, my boys are loving their food and thriving.
I first tried going vegetarian about 9 years ago, but I remember returning to meat as the vegetarian food available and also the recipes that I had to hand were so bland and there wasn’t much variety. Fortunately now, being vegetarian/vegan has never been easier. I actually never planned to go vegetarian this year but the food is just too good not to eat, I would even say that I actually eat more vegan than vegetarian.
Last week, the weather started to get colder and I fancied some warming, comfort food. So let me introduce to the sweet potato and chickpea pie that I made. (I apologise now for the standard of photos, I am not a food photographer!)
The pie was quick and easy to make and was well received by all the family (not a crumb was left on our plates).
I sauteed one red onion, 1/3 orange pepper and 1/3 yellow pepper in a frying pan with a little rapeseed oil.
I then made a Morrocan spice mix using whatever I had in my spice rack. This is what I put in the mix:
Morrocan Spice Mix
- smoked paprika
- ground ginger
- all spice
- garlic powder
- onion powder
- ground chilli (small amount)
Once I was happy with the mixture of spices, I added this to the sauteed vegetables and let it cook for 1-2 minutes more.
The thing I am finding with vegetarian/vegan cooking is you need to get creative and add lots of different flavours. Recently I visited Lidl and picked up some of these jarred roasted peppers and sun dried tomatoes. I rinse them, chop them up and add them to whatever I am cooking for another level of flavour.
This is the easy part, in a large saucepan add 1 tin of chickpeas, 1 container of passata, the sauteed, spiced vegetable mix, the roasted peppers/sun-dried tomatoes and finally add 2 medium (or 1 large) sweet potato.
I gave it a good stir and covered. I cooked the pie filling on low until the sweet potato was almost cooked (about 20 minutes).
Once the mixture was cooked through, I transferred the mixture to an ovenproof dish and added some premade shortcrust pastry. This was baked on 180 for about 30-35 minutes.
I wasn’t following a recipe and hadn’t made this before so I was a bit nervous about how this would turn out. Fortunately, it was really tasty and we all enjoyed it. As it was a healthier pie as far as pies go, we served the pie with chips and peas.
The best thing about cooking healthy meals from scratch is watching your children savour every bit of them. It makes all the time spent in the kitchen worthwhile.
This sweet potato and chickpea pie will definitely be going in our family recipe notebook as a keeper.