Chick-Pea Pot Pie

Chick-Pea Pot Pie

3 c garbanzo or chickpeas, fully cooked and drained
2 c pearl onions (I use frozen, peeled)
2 T butter
2 T turbinado sugar

3 T butter
3 carrots, diced
2 celery stalks, diced
12 crimini mushrooms, stemmed and quartered
3 T flour
2 tsp Herbes de Provence
Zest of one lemon
1/2 c dry vermouth
3 c vegetable broth
Salt & pepper, to taste

1 Pie Crust

Melt the butter in a deep, wide pan. I use a saucier.
Allow the butter to foam, then begin to slightly brown.
Add the pearl onions and cook them in the browned butter until they begin to color.
Sprinkle with the sugar and cook until caramelized.
Set aside.
In the same pot, heat the butter until foamy, saute diced carrots and celery until softened, add in the mushrooms, stir once and then allow the mushrooms to cook without stirring for about 6 minutes, until they have released and reabsorbed their liquids.
Add the caramelized onions, then sprinkle the flour over all the vegetables.
Stir to coat the vegetables, then brown the flour until it stops smelling like flour. Voila. A roux.
Add chickpeas, herbes and lemon zest, then the wine. Reduce wine by half.
Add 3 c broth. Bring to a boil, reduce heat and simmer for 10 minutes.
Taste for seasoning. Remove from the heat.

Allow the mixture to cool.

Pour the mixture into a deep dish pie pan, a 3 qt. casserole, or individual serving dishes.
Cover with pie crust and crimp the edges.
Vent the crust.
If you have time, refrigerate to chill the crust. A cold crust is always flakier. I never seem to make the time to do this.

Bake at 425° for 20 minutes, then reduce the heat to 350° for 40 minutes, or until the filling is bubbling and the crust is browned.