Savory chickpea walnut pie recipe for vegetarian and vegan meals for the holidays. This easy chickpeas recipe for a hearty vegetarian pie has a savory pie filling made with chickpeas and walnuts. An easy vegan chickpea recipe to try today.

💬 Let me know if you enjoyed my vegan pie recipe.

▶️ PIE RECIPE INGREDIENTS:

100g / 1 Cup Raw Walnuts
100g Sun-Dried Tomatoes (Oil Based) - (1/2 Cup chopped approx.)
2 Teaspoon Paprika
1 Teaspoon Dried Thyme
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper
2 Tablespoon Garlic - Chopped
Salt to taste (I added 1/4 Teaspoon of Pink Himalayan Salt)
2 Cups / 1 Can (540ml) Cooked Chickpeas
130g / 1 cup Onion - chopped
3 to 4 Tablespoon Olive Oil
1 to 3 Tablespoon Water as required - to sprinkle on the cooked filling just to prevent it from getting dry. 👉 DO NOT OVER DO IT OTHERWISE THE FILLING WILL GET SOGGY AND RUIN THE TASTE.

10 Sheets of Phyllo Pastry (available in freezer section of the grocery stores)
Olive Oil to Brush the Pasty

👉 9 Inch Pie Pan or Cake Pan
👉 Non-Stick Pan to cook the filling

▶️ METHOD:

Thaw the phyllo pastry as per package instructions.

👉 CHICKPEA WALNUT FILLING:

Drain 2 cups or 1 can of cooked chickpeas. To a food processor add walnuts, sun-dried tomatoes, paprika, dried thyme, cumin, coriander, black pepper, cayenne pepper, garlic, salt and blend. then add 1 cup of cooked chickpeas, onion and blend to a smooth consistency. Transfer the mixture to a non-stick pan and add olive oil. Fry switching between medium-high, medium and medium-low heat until the mixture is nicely toasted and crumbly. There should be no raw bits left. This is an important step so be patient and take some time to roasting the mixture well to get rid of the raw flavour of the onion and garlic. This process takes about 15 minutes. Once the mixture is roasted, add remainder of the cooked chickpeas and mix well.
👉 ✅ Now add/sprinkle water (OR AS REQUIRED) on the cooked mixture. TURN OFF THE HEAT and then mix. COVER THE LID IMMEDIATELY TO PREVENT THE FILLING FROM DRYING OUT. Adding water to the filling will add back the moisture - needed for better binding. So when you slice the pie the filling will hold well and not get crumbly. Allow it to cool down.

✅ Pre-heat oven to 350 F.

Carefully unroll the thawed phyllo pastry (To prevent the phyllo from drying out while you work, place the sheets in between two clean kitchen towels). On a 9 inch pie pan, layer 10 sheets of phyllo pastry in a STAR PATTERN. Brush each layer with olive oil. Make sure to brush the side with oil as well. Once it's lined, transfer the filling on to the pastry and start to wrap it. Once again brush each layer with oil.

Bake in a pre-heated 350F Oven for 30 to 35 minutes or until golden brown. BAKING TIME MAY VARY DEPENDING ON YOUR OVEN SO ADJUST ACCORDINGLY.

Remove from the oven and allow the pie pan to rest on the cooling rack for 3 to 4 minutes to slightly cool down and then remove the pie from the pan and rest it directly on the cooling rack to cool down.

Cut the pie with a serrated knife and serve with chutney/spicy ketchup for a tea time snack. For a light meal, pair it with a side salad. It re-heats really well in the oven.

✅ TO RE-HEAT: ** Place the pie on a baking tray/pan and place it in the cold oven and then turn on the oven and pre-heat to 350F. When the oven reaches to 350F, then TURN OFF the oven and let the pie sit in the heat for 3 to 4 minutes and then remove from the oven, Serve.

▶️ IMPORTANT TIPS:

👉 Fry the raw mixture switching between medium-high, medium and medium-low heat until the mixture is nicely toasted and crumbly. There should be no raw bits left, so it's really important that you take your time to fry the mixture. It took me about 15 minutes.

👉 Sprinkling water to the cooked filling will add back the moisture - needed for better binding. So when you slice the pie the filling will hold well.

👉 Since the phyllo sheets are so thin, it has a tendency to dry out fast and crack. So you will have to work with it right away, after removing it from the package without delay

👉 Carefully unroll the thawed phyllo pastry. To prevent the phyllo from drying out and breaking while you work, place the sheets in between two clean kitchen towels

👉 BAKING TIME MAY VARY DEPENDING ON YOUR OVEN

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