1. Prepare the Pie Crust:
In a large mixing bowl, combine the flour and a pinch of salt.
Add the cold, cubed vegan margarine or coconut oil to the flour. Use a pastry cutter or your hands to combine the fat and flour until it resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
2. Prepare the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent.
Add the grated carrot and chopped celery, and cook for another 3-4 minutes.
Stir in the shredded cabbage and cook until it wilts down, approximately 10 minutes.
Add the chickpeas and spices (cumin, coriander, smoked paprika), and season with salt and pepper. Cook for an additional 5 minutes.
Pour in the vegetable broth and allow the mixture to simmer for 10-15 minutes, or until the cabbage is tender.
3. Assemble the Pie:
Preheat your oven to 375°F (190°C).
Divide the pie crust dough in half. Roll out one half on a floured surface to fit the bottom of a pie dish.
Transfer the cabbage and chickpea filling into the pie crust.
Roll out the remaining dough to create the pie’s top crust. Place it over the filling and crimp the edges to seal the pie.
Cut a few slits in the top crust to allow steam to escape during baking.
4. Bake:
Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.
5. Serve:
Allow the Vegan Cabbage and Chickpea Pie to cool slightly before serving. Slice and enjoy!
