Chickpea Pie with Cauliflower & Parsnip Mash

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Chickpea Pie with Cauliflower & Parsnip Mash

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Ingredients

0 portion(s)

Filling

20 g olive oil
1 onion (halved)
2 celery stalks (chopped in 1/3)
1 carrot (cut in 1/3)
1 red capsicum (cut in 1/4)
2-3 clove garlic
400 g tin of diced tomatoes
125 g tomato passata
1.5 tablespoon vegetable stock paste TM
400 g can of chickpeas (drained)
3 teaspoon Thyme
50 g water
Salt & Pepper, to taste

Cauliflower & Parsnip Mash

300 g cauliflower
250 g parsnip
200 g water
25 g butter of choice (I used nuttelex) *see tips
Salt & pepper to taste

Toppings

sprinkle with flax meal on top (Other toppings could be bread crumbs, parmesan, feta to name a few)

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6

25min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Main course

Recipe's preparation

1. Preheat oven to 220C.

2. Place onion and garlic in bowl and chop on spd 7 for 3 secs.

3. Saute for 3 mins, 100C on spd 1.

4. Add celery, carrot & capsicum then chop for 2-3 secs on spd 5. Scrape down sides and saute for 5 mins, 100C, Reverse and spd 1.

5. Add water, stock paste, tomatoes, passata and thyme. Mix on reverse, spd 2.5 for 3 secs to combine ingredients.

6. Remove MC and cook for 10 mins, Reverse, 100C on spd 1.

7. Add chickpeas and further cook for 5 mins, Reverse, 100C on spd 1.

8. Place mixture in ramekins or baking dish, leaving space for mash on top.

1. Place cauliflower, parsnip and water into bowl and cook for 20 mins, 100C on spd 1.

2. Remove any excess water from bowl, leaving just the vegetables. Add butter, salt and pepper and puree for 1 min on spd 10.

3. Taste and season further if required.

4. Place mash over the filling.

5. Bake for 15 mins.

6. Serve.

Accessories you need

Spatula TM5/TM6
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Tip

*The mash can be premade prior to the filling or even the day before.

*You can use olive oil in place of the butter.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.