Sunday, 19 March 2017

Black Kale and Chickpea Pot Pies

I do miss growing my own Black Kale.  It was only when I started growing my own that I learned Black Kale had so many interesting names.  Dinosaur Kale, Palm Tree Kale, Palm Tree Cabbage, Black Cabbage, Cavolo Nero, Tuscan Kale translated Toscana di Nero.

I was hoping to sow some more seeds this weekend, but the weather forecast halted our gardening plans once again. I have the sniffles and did not particularly want to be out in the garden being hit left right and centre by the gusty winds that was furiously rattling the greenhouse threatening to damage it further and the drip dripping of rain falling in every direction.
So instead, I stayed indoors and pottered about in the kitchen,something I have to admit I have not done much of this week.  

I made some Pot Pies with Black Kale that I picked up from the supermarket.  Its actually quite nice to find Black Kale in supermarkets now, a few years back, kale crisps and kale smoothies made it a food trend.  Its refreshing to now see the normalisation of Black Kale and Curly Kale in the vegetable section.
I adapted a recipe for Pot Pies I made a long while back, this time with a different filling: carrots, black kale, mushrooms and chickpeas
I am sharing these Black Kale and Chickpea Pot Pies with Eat Your Greens challenge that I co-host with The VegHog; This month it is my turn to host.  If you want to join in - please see this link, there is still plenty of time and participation is really easy.  I am also sharing this recipe with My Legume Love Affair hosted by Lisa's Kitchen; and with Healthy Vegan Fridays by Rock My Vegan Socks and V Nutrition.



Black Kale and Chickpea Pot Pies (vegan)
Serves 4
Ingredients
2 tablespoons olive oil
1 medium onion, minced

2 clove garlic,c rushed
carrots, sliced
celery stalks, sliced

1 teaspoon dried parsley
salt and black pepper

100g Black Kale, washed well and shredded
200g chestnut mushrooms, sliced
Plain flour
200ml vegetable stock
1/2 can of tinned chickpeas, about 180g-200g


Packet of ready rolled puff pastry, cut out into  4 circles to fit your individual pie dish.
Method
Heat the oil in a wide pan over medium-high heat. 
Saute the onions until translucent, then stir in the celery,  carrots, garlic, kale, parsley,  salt and pepper. 
Cook, stirring occasionally, until the vegetables are beginning to soften about 10 - 15 minutes. Then stir in the mushroom and saute until the mushrooms are soft.  
Add the flour and cook, stirring to prevent it from sticking for 30 seconds or so. 
Pour in the stock and allow to thicken.
Stir in the chickpeas.
Taste and adjust seasoning if necessary
Turn off heat and transfer the vegetable mixture into 4 ovenproof dishes 
Lay the pastry circles on top. 
Bake until the puff pastry is puffed and golden - about 25 to 30 minutes.
Adapted from here. 

16 comments:

  1. Tasty!! A pity to have to buy Cavolo Nero...so expensive when it grows so well

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    1. I know, hopefully I will get to grow some this year and the slugs will steer clear.

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  2. sounds lovely - hope the pie cheered you up with the sniffles and wild weather! we now have kale in our supermarkets but when I started blogging it was unknown - strange how it has changed

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    1. Thanks Johanna, yes it is amazing how some veg is a lot more readily available at supermarkets compared to when we started out blogging.

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  3. I had a wonderful black kale soup on our recent Somerset trip (at a National Trust cafe) and it has been on my mind since. These pot pies look really delicious and a nice way to cram in lots of vegetables.

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    1. Ah you have me intrigued now too Kari. I made a Black Kale soup a long while ago
      http://allotment2kitchen.blogspot.co.uk/2010/03/deep-chocolate-hearty-cavolo-nero-soup.html
      Wondering about the one you had at the NTS property. By the way, I am a NTS member too.
      Yes, I do like cramming lots of veg into pots :)

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  4. Oooh, these look yummy! I have never made a pot pie before so I totally need to try this out! I didn't realize that kind of kale had so many names either. I only know it as dinosaur kale and it's only available in a few stores in my area so I can only get it every once in a while. I'll pick some up to try this!

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    1. Mary Ellen, Wow I find it hard to believe that you have not made pot pies, I think of them to be very American and Canadian. I know its amazing how many names one veg has.

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  5. Ooops, I mean to also say that thank you for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!

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  6. Oh I love the idea of using kale in a potpie. Veggie-licious!
    And I had no idea how may different names/varieties of kale there are. I just thought of lacinato and dino. And black kale? I think we call it purple here. Or maybe they are two differently kinds of kale.

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    1. Thanks Kimmy. I had never heard of lacinato, so thanks for sharing that with me. I have seen purple kale here, the curly kale variety so it may be different to the black kale.

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  7. This looks lovely. I hope you feel better quickly...lots of tea!

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    1. Thanks e. Physically I feel better but its a lingering problem that won't go away - i do need to drink more water

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  8. Oh yum! I love it when you peek in my fridge and come up with recipes I need to use up the odd bits of vegetables in my fridge. I've got a load of cavolo nero (that's how I know it, but I prefer dinosaur kale now!) and I love pies, so my way ahead is clear. Hope the sniffles have left you now.

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    1. Your so funny - your fridge :)
      Thanks

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