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Skillet Curry Chickpea Potpie

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Treat yourself to this chickpea potpie, featuring 10 grams of fiber enveloped in a fragrant blend of spices and a creamy coconut milk-based sauce. We streamline the prep by cooking everything in one skillet and topping it with a shingled layer of puff pastry, eliminating the need for a bottom crust. This way, you can enjoy a delicious dinner in just about an hour.

Ingredients:
  • 1 (14-ounce) can light coconut milk, well shaken and stirred, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped white onion (about 1 small)
  • 1 cup chopped peeled carrot (about 1 large)
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • ¼ cup no-salt-added tomato paste
  • 2 (15-ounce) cans no-salt-added chickpeas, rinsed
  • 1 cup frozen peas
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • ½ teaspoon plus ⅛ teaspoon salt
  • ½ (17-ounce) package frozen puff pastry sheets, thawed
Directions:
  1. Preheat oven to 400°F with rack in top third position. Measure out 1 tablespoon coconut milk; set aside.
  2. Heat 2 tablespoons oil in a 10-inch cast-iron skillet over medium heat. Add 1 cup onion and 1 cup carrot; cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Add 1 tablespoon ginger, 2 teaspoons curry powder and 1 teaspoon cumin; cook, stirring constantly, until fragrant, about 1 minute. Add ¼ cup tomato paste; cook, stirring constantly, until slightly darkened in color, about 1 minute. Stir in 2 cans chickpeas, 1 cup peas, ¼ cup cilantro, ½ teaspoon plus ⅛ teaspoon salt and the remaining coconut milk; bring just to a simmer over medium heat, stirring occasionally.
  3. Working quickly, unfold 1 sheet puff pastry onto a work surface, and cut into 9 (about 3-inch) squares. Place on top of the hot filling, overlapping as needed. Brush the pastry with the reserved 1 tablespoon coconut milk.
  4. Bake until the pastry is puffed and golden brown in spots, 20 to 22 minutes. Reduce oven temperature to 350°F; bake until the pastry is puffed and browned all over, about 15 minutes. Let stand for 5 minutes. Garnish with additional cilantro before serving, if desired.
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