Chickpea Squash Pot Pie

foodnetwork.com

Ruth Gottesman

1 tablespoon extra-virgin olive oil

2 tablespoons (28 grams) unsalted butter, plus 6 tablespoons (84 grams), melted and cooled

2 medium carrots (250 grams), cut into ½-inch chunks

2 stalks celery (150 grams), cut into ½-inch chunks

1 medium yellow onion (190 grams), chopped

Kosher salt

1 tablespoon fresh thyme leaves

2 teaspoons za'atar, plus more for sprinkling

1 teaspoon paprika

Pinch cayenne

4 cloves garlic, chopped

1 cup dry red wine, such as Cabernet Sauvignon

2 cups vegetable broth

One 15-ounce (470-gram) can crushed tomatoes

Two 15.5-ounce (878-gram) cans chickpeas (garbanzo beans), drained and rinsed

¼ cup (8 grams) chopped fresh Italian parsley, plus more for garnish

1 small butternut squash (690 grams), peeled, seeded and cut into ½-inch chunks

1 Golden Delicious or other cooking apple, unpeeled, cut into ½-inch chunks

1 bay leaf

1 tablespoon apple cider vinegar

1 tablespoon honey

9 to 10 sheets phyllo

Flaky salt, for sprinkling

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer