Vegan Moroccan Spiced Personal Pot Pies
Ingredients
- 1 package puff pastry
- 4 cups cooked chickpeas
- 2 cups preferred mixed vegetables, chopped (carrots, peas, corn, etc.)
- 1 tablespoon cooking oil
- 2 cups shakshuka sauce (Moroccan spiced tomato sauce)
- 1½ cups vegetable broth
- Flaked salt (optional)
Spices
- 3 tablespoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne powder
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
- Preheat oven to 425°F and prepare 8 oven-safe, cup-sized ramekins on a baking tray. Add cooking oil to a large sauté pan and bring to medium-high heat. Add chickpeas and vegetables, then add spices and stir until evenly coated. Once vegetables have browned and softened enough (6-9 minutes), add shakshuka sauce and broth. Stir until combined and allow to simmer for a minute or two. Stir again then turn off the heat. Use a large spoon to transfer the mixture into the prepared ramekins until evenly distributed. Lay out the puff pastry sheet and use a circular cookie or biscuit cutter to create 8 disks. Layer on top of each filled ramekin. (Optional: Gently brush oil on the tops and sprinkle flaked salt.) Transfer the tray to the oven and bake for 25-30 minutes or until puffed and golden. When ready, serve immediately, share, and enjoy!
