Cauliflower and Chickpea Pot Pie

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet, heat the olive oil over medium heat.

3. 3

   Add the diced onions and carrots to the skillet and sauté until they are tender, about 5-7 minutes.

4. 4

   Stir in the chopped cauliflower and cook for another 5 minutes.

5. 5

   Sprinkle the flour over the vegetables and stir well to coat.

6. 6

   Gradually add the vegetable broth and milk, stirring constantly to avoid lumps.

7. 7

   Add the cooked chickpeas, salt, black pepper, and cumin. Stir well to combine.

8. 8

   Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.

9. 9

   Pour the vegetable and chickpea mixture into a pie dish.

10. 10

    Cover the filling with the pie crust, sealing the edges.

11. 11

    Cut a few slits in the top of the crust to allow steam to escape.

12. 12

    Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

13. 13

    Let the pot pie cool for a few minutes before serving.