Servings: 4 to 5

2 cups chopped sweet potatoes 2 cups chopped sweet potatoes
1/2 cup chopped carrots ½ cup chopped carrots
1 tbsp olive oil 1 tbsp olive oil
1 medium onion, chopped 1 medium onion, chopped
1/4 cup AP flour ¼ cup AP flour
2 cups vegetable broth 2 cups vegetable broth
2 cups cooked chickpeas 2 cups cooked chickpeas
1/2 cup frozen baby peas ½ cup frozen baby peas
1 tsp kosher salt 1 tsp kosher salt
cracked pepper cracked pepper
dash of Tabasco sauce dash of Tabasco sauce
3/4 cup cornmeal ¾ cup cornmeal
3/4 cup AP flour ¾ cup AP flour
1 tbsp baking powder 1 tbsp baking powder
1 1/2 tbsp sugar 1 ½ tbsp sugar
1/2 tsp salt ½ tsp salt
3/4 cup almond milk ¾ cup almond milk
2 tbsp olive oil 2 tbsp olive oil
1 flax egg (1 tbsp flax seeds, 3 tbsp water) 1 flax egg (1 tbsp flax seeds, 3 tbsp water)

Boil the potatoes and carrots until tender but not soft and set aside.
Spray a 2-quart casserole with cooking spray (or ramekins!)
For the filling, heat a large saucepan until hot.  Add the oil and onions.  Saute onions until they are soft, about 5 minutes.  Sprinkle in the ¼ cup flour and mix.  Slowly pour in the vegetable stock whisking well with a wire whisk. Still using the whisk, cook the mixture over medium heat until thickened and bubbly, about 2 to 3 minutes.  Add the chickpeas, peas, cooked potatoes and carrots, salt, pepper to taste, and Tabasco.  Cook on medium heat until the mixture is heated through, about 2 to 3 minutes.
Pour into the prepared casserole dish, spreading evenly or divide evenly among ramekins.
Preheat the oven to 400.
For the crust, in a bowl combine the cornmeal, ¾ cup flour, baking powder, sugar, and salt.
In a small bowl, combine the almond milk, oil and flax egg.  Add to the dry ingredients and mix until uniform but a bit lumpy.
Spoon the batter evenly over the filling.
Bake until the top is golden brown, about 22 to 25 minutes for the casserole and 10 to 12 minutes for the ramekins.