Ingredients

The following ingredients have 5 Servings
  • 2 tbsp olive oil
  • salt and black pepper (to taste)
  • 1 onion (diced)
  • 5 medium carrots (cut into 1/2-inch dice)
  • 3 medium sweet potatoes (peeled and cut into 1/2-inch dice)
  • 2 tsp smoked paprika
  • 3 cups vegetable broth (divided)
  • 1 bunch Swiss chard (stems discarded and leaves thinly sliced)
  • 1 10 oz bag frozen peas
  • 2 cups cooked chickpeas or 1 (14.5 oz can chickpeas, drained and rinsed)
  • 1/4 cup all-purpose flour
  • 12 oz frozen puff pastry (thawed)

Instruction

  • Preheat oven to 375°F.
  • Add the olive oil to a large dutch oven or another large oven-safe pot over medium-high heat.
  • When the oil is hot, add the onions along with a pinch of salt and sauté, stirring frequently, until translucent, 3–4 minutes.
  • Add the carrots, sweet potatoes, smoked paprika, and another pinch of salt to the pot. Continue to cook, stirring frequently, until the veggies start to brown, about 5 minutes.
  • Add 1 cup of the vegetable broth to the pot and stir, scraping up any browned bits on the bottom of the pot.
  • Bring to a boil and then reduce heat to medium-low. Cover and simmer until the sweet potatoes are tender, 5–6 minutes.
  • Stir the Swiss chard, frozen peas, and chickpeas into the pot, cooking until peas are warmed through and Swiss chard has wilted, 2–3 minutes.
  • Add the flour to the pot and cook, stirring constantly, for 1 minute. Stir in the remaining vegetable broth. Increase the heat to medium and return to a boil.
  • Reduce heat to medium-low and simmer until the filling has thickened. Season to taste with additional salt and black pepper. Remove from the heat.
  • Roll out the puff pastry on a lightly floured surface until it is big enough to cover the pot. Drape the puff pastry over the pot and cut a few slits in the center so that the steam can escape as it cooks.
  • Bake until the puff pastry is lightly golden and the filling is bubbling, 30–35 minutes. Let cool for a few minutes before serving.