Our Recipes

Vegetable & Chickpea Potato Pies

Details:
Heat the oil in a large saucepan over medium-high heat. Add the pumpkin, mushroom, carrot, zucchini, leek and garlic, cook, stirring for 5 minutes or until the leek softens. Add the cumin and chilli and cook, stirring, for 30 seconds or until aromatic. Add the tomato and stock and bring to the boil. Reduce heat to medium-low and cook, covered, stirring occasionally for 15 minutes. Add the chickpeas and beans and cook, stirring for 5 minutes or until the greens are bright green and tender crisp. Add the coriander and stir to combine. Preheat oven to 180C. Divide the vegetable mixture among 6 x 625ml capacity ovenproof dishes. Top with half the potato, slightly overlapping. Sprinkle with half the parmesan. Repeat with the remaining potato and parmesan. Bake in oven for 25-30 minutes or until the potato is tender. Season with salt and serve.


Vegetable & Chickpea Potato Pies Ingredients
Ingredient Quantity Description Stallholders
Tomatoes800 gram candiced
Chickpeas2 x 400gram cansrised & drained
Chilli1/4 teaspoonground
Cumin1 tablespoonground
Garlic2 clovescrushed
Leek1pale section only, washed, dried & thinly sliced
Zucchini2coarsely chopped
Carrots2peeled & coarsely chopped
Mushrooms300 gramquartered
Pumpkin500 grambutternut, peeled, deseeded & cut into 3cm pieces
Olive oil1 tablespoon
Vegetable stock250 millilitres
Beans250 gramsgreen, topped & cut into 4cm lengths
Coriander1/4 cupfresh, coarsely chopped
Potatoes800 gramsdesiree, unpeeled & thinly sliced
Parmesan7 cupshredded

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