This is definitely one of my favorite recipes now – I’ve been making it about once a week for the past 6 weeks and I love it. I adapted a recipe from Ambitious Kitchen, for “Vegan & Gluten Free Curry Chickpea Pot Pie with Sweet Potato ‘Crust’” – that recipe is amazing and delicious and you should try it!

However, my husband can’t handle curry spices, and I wanted to make an oil-free version of it, and cut down the prep time a little – so that’s what I’ve been working on! My version has a few less ingredients, and steps, so it comes together a little easier on a weekday. This one-pot dish is packed with veggies in a creamy sauce.

The aquafaba (the water from the can of chickpeas) is an excellent oil substitute, and helps cook the potatoes in the oven. Be sure to pick no salt added chickpeas, or omit the salt from the recipe otherwise. I don’t bother to peel my chickpeas for this, but do rinse them after carefully draining the aquafaba into a medium bowl.

After you’ve prepped your veggies, start cooking the bell pepper, onion and garlic with a small amount of the aquafaba on medium heat, in an oven safe skillet. Meanwhile, toss the sweet potatoes and with the aquafaba and some paprika, turmeric, salt and pepper. Save the potatoes to use later.

Once the onions are cooked, add all the spices & herbs, and cook for 1 minute more. Add the coconut milk, coconut aminos, and chickpeas, and stir to combine. Bring to a boil, then reduce to a simmer for 5 minutes. Add the frozen veggies and the cornstarch, and stir well. Cook for 5 more minutes.

Place the sweet potato mixture on top, spreading it out but not mixing in. Transfer to the oven, and cook for 30-40 minutes. Once the sweet potatoes on top are soft, remove and let set for 5 minutes.

Since I took all the spicy flavors out of the original dish to make it tasty for my husband, and I actually do like spicy, I like to top mine with some sriracha, which is delicious and makes this dish work for both of us.

Creamy Chickpea & Sweet Potato Pot Pie (Oil Free, Gluten Free, Vegan)

Servings: 4

Ingredients

• Pot Pie
  • 1 medium yellow onion, diced
  • 1 bell pepper, diced (any color, I like to use orange or red)
  • 4 gloves garlic, minced
  • 1 teaspoon Poultry Seasoning (I like Frontier brand, or you could try the new Trader Joe’s Chickenless Chicken Seasoning)
  • 1 teaspoon mixed Italian Herbs
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon coconut aminos
  • 15 oz can coconut milk (use full-fat for a creamier sauce, or lite for less calories)
  • 15 oz can no salt added chickpeas, drained & rinsed – save the aquafaba, we’ll use all of it
  • 1 tablespoon cornstarch
  • 10-12 oz frozen mixed veggies (I used peas & carrots, you might also use a mix with  corn and green beans if you want)
• Sweet Potatoes
  • 1 medium sweet potato, peeled and small diced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • salt and pepper to taste
  • remaining aquafaba

Instructions

• Preheat the oven to 400 degrees.
• In a large ovenproof skillet, heat about 1/4 cup aquafaba (the water from the can of chickpeas) over medium heat, then add the garlic, onion and bell pepper. Cook until onions soften.
• Meanwhile, toss the small diced sweet potato with the rest of the aquafaba, and the smaller amounts of paprika, turmeric, salt and pepper. Set aside.
• Once the onions are cooked, add all the spices & herbs, and cook for 1 minute more.
• Add the coconut milk, coconut aminos, and chickpeas, and stir to combine. Bring to a boil, then reduce to a simmer for 5 minutes.
• Add the frozen veggies and the cornstarch, and stir well. Cook for 5 more minutes.
• Place the sweet potato mixture on top, spreading it out but not mixing in.
• Transfer to the oven, and cook for 30-40 minutes.
• Once the sweet potatoes on top are soft, remove and let set for 5 minutes.