Ingredients
The following ingredients have 4 Servings
- 2 pie crusts ((use storebought-- try to find something that's not sweet, or make your own using the recipe in the notes below))
- 1 tsp extra virgin olive oil
- 1 medium onion ((thinly sliced))
- 3 cloves garlic ((crushed and minced))
- 1 small green or purple cabbage ((finely shredded))
- 2 cups chickpeas ((canned or cooked))
- 2 tbsp fresh sage ((or any savory herb will do, like rosemary or thyme))
- Salt and ground black pepper to taste
Instruction
- Preheat the oven to 425 degrees.
- Heat the oil in a large pan. Add the onions and garlic and saute, stirring frequently, until the onions caramelize.
- Add the cabbage along with salt, ground black pepper, and sage. Cook, stirring frequently, until the cabbage wilts and is quite soft.
- Add the chickpeas and continue cooking another five minutes. Check seasoning and add more if needed. Turn off the heat and set aside.
- Keep the pie crusts refrigerated until ready to use. I roll them out a bit more to make them easy to shape into hand pies. Cut each pie crust into four pieces. If you want to make semicircular pies, you can use a pizza cutter to cut into rounds.
- Place about 3-4 tbsp of filling in the center. Use a brush or your finger to moisten the edges of the pie dough and fold over, pressing the edges to seal. Use a fork to crimp the edges and hold the seal.
- Place the pies on a baking sheet (you can brush on some aquafaba -- chickpea brine -- on the tops for that gorgeous color) and bake in the preheated oven for 30-35 minutes or until the crust is golden.
- Cool for a few minutes on a rack, then serve.
