Skillet Curry Chickpea Potpie

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1 cup mixed vegetables (carrots, peas, potatoes)
• 1 can coconut milk
• 2 tbsp curry powder
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp turmeric
• Puff pastry (store-bought or homemade)
• Salt and pepper to taste
• Olive oil

Time:

1 hour 15 minutes

Steps:

1. Preheat oven to 375°F (190°C).
2. Roast squash: Toss with olive oil, salt, and pepper, and roast for 25 minutes.
3. Sauté onion, garlic, and spinach until spinach wilts. Mix with ricotta cheese.
4. Assemble lasagna: Layer noodles, ricotta mixture, roasted squash, and mozzarella. Repeat.
5. Bake for 30-35 minutes, until the top is golden.

Tips:

• Roast squash in advance for a sweet flavor.
• Use no-boil lasagna noodles to save prep time.

Benefits:

• High in fiber from chickpeas and vegetables.
• Anti-inflammatory due to spices like turmeric.
• Plant-based protein for vegetarians.