Creamy chickpea pie

Savoury pies (hartige taart) are one of the many things that The Netherlands thought me. It is amazing how you can spice up your veggies, and make something impressive out of a few simple ingredients.Creamy fish and chickpea pie


Originally it stays on the savoury side, with vegetables, meat and cheese, but this recipe is not really traditional. Still being a savoury dish, the coconut milk and carrots brings some sweetness to it. It is inspired by Indian cuisine and my endless fish-in-coconut-milk cravings this winter.Creamy chickpea pie with celleriac


  • Crust:
  • 60g butter
  • 120g flour
  • 1 egg
  • salt, pepper
  • Filling:
  • 1 tbsp olive oil
  • 2 cloves of garlic
  • 4 carrots
  • 1/2 celery (500g)
  • 1/2 leek
  • 1/4 tbsp ras el hanout
  • 1/2 tbsp cumin (powder)
  • 1/4 tbsp cardamom (powder)
  • 1/4 tbsp nutmeg
  • 1/4 tbspkoriander (powder)
  • 400g white fish (alaska pollock)
  • 375g canned chickpeas
  • 3 eggs
  • 200ml coconut milk

First make the dough, mix the soft butter with the flour then add the egg and the salt and pepper and make it a smooth dough. Put it in the fridge in plastic foil for 30 minutes. Cover a round pie form with baking paper, and put the dough in it, pushing with your fingers, try to make an even layer coming up on the sides about one centimetre high. Bake it in a preheated oven for 20-25 minutes, until golden brown and not soft (this is how you get a good crunchy bottom for your pie).

Mince the garlic and dice the celery and the carrot (around 1 cm big pieces). Warm up the oil in a non stick pan, add the spices and the garlic and the carrot and celery. Cover it and steam them, then put the fish in bigger pieces on top of it. It will let some water out that keeps the vegetable from burning. Carefully mix occasionally, try not to let the fis mixed in too much, but being steamed on top of the mix. Cover and steam for 10 more minutes. Tear the fish in smaller pieces with two forks or your fingers (if it is cooled down enough)

In the mean time in a big bowl mix the coconut milk with the eggs and rinse the chick peas.

The vegetables will make the first layer of the pie, then spread the fish evenly on top (at this point try to push on the top a little, to have less air in the layers), the chickpeas come on the top and then pour the egg mixture so that it evenly fills up the holes in the pie.

Bake for 50 minutes on 180 C in a preheated oven.


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