Lightened-Up Cabbage and Chickpea Pie:

A healthier twist on a classic comfort dish!

Ingredients:

For the Filling:

• 500 g of cabbage, finely chopped
• 100 g of onions, finely chopped
• 100 g of carrots, grated
• 2 tablespoons of vegetable broth (instead of oil)
• 1 teaspoon of salt
• Pepper, to taste
• 400 g of cooked chickpeas (drained and rinsed)

For the Batter:

• 1 cup (240 ml) of unsweetened plant-based milk (e.g., almond, soy, or oat)
• 3 tablespoons of ground flaxseed
• 1/2 teaspoon of salt
• 1/2 cup (120 g) of unsweetened vegan yogurt (instead of sour cream)
• 1 cup (120 g) of whole wheat flour (for added fiber)
• 1 teaspoon of baking powder

Instructions:

1. In a large skillet, sauté the cabbage, onions, and carrots in vegetable broth over medium heat until softened. Season with salt and pepper.
2. Add the cooked chickpeas to the vegetable mixture, stirring until well combined. Remove from heat.
3. In a separate bowl, whisk together plant-based milk, ground flaxseed, salt, vegan yogurt, whole wheat flour, and baking powder to make the batter.
4. Preheat your oven to the desired temperature for baking pies.
5. In a baking dish, spread the cabbage and chickpea mixture evenly.
6. Pour the batter over the vegetable and chickpea layer, ensuring it covers the entire surface.
7. Bake in the preheated oven until the top is golden brown and the filling is heated through.
8. Allow it to cool slightly before serving.

Enjoy your delicious and lightened-up Cabbage and Chickpea Pie! Keep in mind that Smart Points may vary based on the specific ingredients used.