We already talked about my favourite beef substitute in the previous post. So, what about chicken? Chicken a la king, chicken potpie, chicken nuggets? Must we give up such deliciousness?
Hardly. The answer can be found in a tasty, unassuming little legume called a garbanzo. Or a chickpea. (Is that a regional thing, calling it one or the other?)
Anyway. Seasoned with a little chicken seasoning during cooking, garbanzo beans make an excellent substitute. And, since Thanksgiving is this week, I’m going to share with you a recipe I have done almost every year for Thanksgiving since I got married: Chickenless Pot Pie.
This recipe is not vegan. Next week, I’ll share options of how to make a vegan version of the same thing.
1 double pie crust (top and bottom)
2 carrots, chopped or sliced
1 stalk celery, sliced
1/4 c onion, chopped
1 clove garlic, crushed or chopped
1 T olive oil
1 can cream of mushroom soup
2-3 c cooked garbanzo beans (reserve liquid)
3/4 c frozen peas
3/4 c frozen corn
Sauté carrots, celery, onion, and garlic in the olive oil until tender.
Stir in cream of mushroom soup. Add garbanzo liquid until it is a nice consistency. Stir in garbanzos, peas, and corn.
For my crust, I added about a teaspoon or so of thyme to the pastry.
Bake at 425 for 30-40 minutes, until golden brown and bubbling.
Where are you from, and do you call them garbanzos or chickpeas?