Moroccan Cranberry Pot Pie

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12 Ingredients

4 carrots, thinly sliced
1/4 cup continental parsley, chopped
1/4teaspoons ground cinnamon
1/2teaspoons ground coriander
1teaspoons ground cumin
420grams tin chickpeas, mashed
425grams tin brown lentils, drained
4 slices bread, cubed
2tablespoons olive oil
1tablespoons brown sugar
1/3 cup flaked almonds
1/3 cup cranberries

Nutrition per serving

16% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 200°C.

Step 2 of 4

To make the cranberry crumb, place bread in a food processor and process to rough breadcrumbs. Transfer to a bowl with 1 tbs olive oil, cranberries, parsley and almonds, then season and toss to coat. Set aside.

Step 3 of 4

Heat olive oil in a large frying pan over medium heat. Add carrot and cook for 5 minutes or until just tender. Add sugar and continue to cook for a further 2 minutes or until carrot starts to caramelise. Add spices, lentils and chickpeas, then season and stir to combine.

Step 4 of 4

Divide vegetables among six ramekins and top with breadcrumb mixture. Bake for 15 minutes or until topping is golden brown. Serve. Note: While every care has been taken to ensure recipes are vegan, always check labels as ingredients differ from brand to brand.