Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 large onion, diced
- 2 large carrots, peeled and diced
- 2 large red bell peppers, diced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh oregano leaves
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cooked chickpeas
- 1/2 cup vegetable broth
- 2 tablespoons tomato paste
- 1/2 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1/2 cup store-bought puff pastry
Special Equipment Needed:
- 9-inch pie dish
- Baking sheet
- Foil
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with foil and spread the sweet potatoes, onion, carrots, and bell peppers on the sheet. Drizzle with the olive oil and sprinkle with the garlic, thyme, oregano, parsley, salt, and pepper. Roast in the preheated oven for 25 minutes, stirring occasionally.
3. Meanwhile, in a medium saucepan, combine the chickpeas, vegetable broth, and tomato paste. Simmer for 10 minutes.
4. In a medium bowl, combine the cheddar and Parmesan cheeses.
5. In a small saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk and whisk until the mixture is thick and creamy.
6. Remove the roasted vegetables from the oven and reduce the oven temperature to 350°F.
7. In the prepared pie dish, layer the roasted vegetables, chickpea mixture, and cheese. Pour the cream sauce over the top and sprinkle with the chives, parsley, and basil.
8. Roll out the puff pastry and place it over the top of the pie. Cut a few slits in the top of the pastry and brush with melted butter.
9. Bake in the preheated oven for 30 minutes, or until the pastry is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Temperature: 375°F (preheat oven) and 350°F (bake pie)
Serving Size: 8
Nutritional Information (per serving):
Calories: 463
Fat: 22g
Carbohydrates: 47g
Protein: 17g
Substitutions for Ingredients:
- Olive oil: canola oil or vegetable oil
- Sweet potatoes: butternut squash or yams
- Onion: shallot or leek
- Carrots: parsnips or turnips
- Red bell pepper: green bell pepper or poblano pepper
- Thyme: rosemary or sage
- Oregano: marjoram or basil
- Parsley: cilantro or mint
- Chickpeas: white beans or black beans
- Vegetable broth: chicken broth or beef broth
- Tomato paste: tomato sauce or crushed tomatoes
- Cheddar cheese: Monterey Jack cheese or mozzarella cheese
- Parmesan cheese: Asiago cheese or Romano cheese
- Butter: margarine or coconut oil
- All-purpose flour: whole wheat flour or almond flour
- Milk: almond milk or coconut milk
- Puff pastry: phyllo dough or pie crust
Variations:
- Add other vegetables such as zucchini, eggplant, or mushrooms.
- Use different herbs and spices such as cumin, coriander, or cayenne pepper.
- Use different types of cheese such as feta, goat cheese, or blue cheese.
- Add cooked grains such as quinoa, rice, or barley.
Tips and Tricks:
- Make sure to dice the vegetables into small pieces so they will cook evenly.
- If the vegetables are not cooked through after 25 minutes, continue to roast for an additional 5-10 minutes.
- If the cream sauce is too thick, add a splash of milk to thin it out.
- If the puff pastry is not golden brown after 30 minutes, continue to bake for an additional 5-10 minutes.
Storage Instructions:
The roasted vegetable homity pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The roasted vegetable homity pie can be reheated in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the roasted vegetable homity pie with a dollop of sour cream or Greek yogurt.
- Sprinkle the top of the pie with chopped fresh herbs for a pop of color.
- Garnish the plate with a few sprigs of fresh herbs.
Garnishes:
- Chopped fresh herbs such as parsley, chives, basil, or thyme
- Sour cream or Greek yogurt
- Sprinkle of grated cheese
Pairings:
- A crisp green salad
- Roasted potatoes
- Roasted asparagus
Suggested Side Dishes:
- Roasted potatoes
- Roasted asparagus
- Sauteed greens
- Mashed potatoes
Troubleshooting Advice:
- If the vegetables are not cooked through after 25 minutes, continue to roast for an additional 5-10 minutes.
- If the cream sauce is too thick, add a splash of milk to thin it out.
- If the puff pastry is not golden brown after 30 minutes, continue to bake for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to use a food thermometer to ensure the vegetables are cooked through.
- Store any leftovers in an airtight container in the refrigerator and consume within 3 days.
Food History:
The homity pie is a traditional British dish that dates back to the 1930s. It is typically made with a savory filling of potatoes, onions, and cheese, and is topped with a puff pastry crust.
Flavor Profiles:
This roasted vegetable homity pie has a savory flavor with a hint of sweetness from the roasted vegetables. The herbs and spices add a subtle earthy flavor, while the cheese adds a creamy and salty flavor.
Serving Suggestions:
This roasted vegetable homity pie is best served warm with a dollop of sour cream or Greek yogurt. It can also be served with a crisp green salad or roasted potatoes.
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Region: British