Are garbanzo beans the same as chickpeas?

Yes. Garbanzos and chickpeas are just different names for the same bean. You might also see them named ceci, which is what they’re called in Italy.

What if I don’t have a cast-iron skillet?

We suggest cast iron , but you can use any oven-safe skillet. It’s important to check the instruction manual that came with your pan (or the website listing) to make sure you have an all-metal skillet (typically stainless steel) that can withstand 400°F.

Can I make chickpea potpie ahead?

You can make it ahead and store it in an airtight container for up to three days in the refrigerator, but this dish really tastes best the day it’s prepared.

What should I serve with chickpea potpie?

This chickpea potpie is hearty, so we’d pair it with a salad like our Simple Green Salad with Citronette , Basic Green Salad with Vinaigrette or Mixed Garden Greens Salad .

Skillet Curry Chickpea Potpie

Active Time:

30 mins

Total Time:

1 hr 5 mins

Servings:

6

Nutrition Profile:

No Added Sugar Sesame-Free Nut-Free Dairy-Free High-Fiber Vegan Vegetarian Egg-Free Gut Healthy Anti-Inflammatory Mediterranean Diet

Our Skillet Curry Chickpea Potpie is a flavor-packed twist on a traditional potpie. Packed with veggies and plant-based protein, this one-pot meal nourishes from the inside out with fiber from chickpeas and beta carotene from the carrots that can help reduce inflammation. The warm spices of the curry powder pair perfectly with the creaminess of the coconut milk, blending together to form a dreamy gravy—exactly what you expect from a potpie. Top it off with a buttery, flaky puff pastry crust that is so delicious it won’t even feel like a shortcut. We know this will become a favorite meal in your dinner rotation. Read on to find out how to perfect your puff pastry game for complete potpie coverage.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

To save time, you can use pre-chopped onions and ginger paste from the grocery store.
We cut the puff pastry into squares to avoid the usual rolling, trimming and cutting of slits in the dough while still achieving a great-looking crust. Don’t be tempted to leave out the puff pastry from this dish. The buttery crust on top balances out the vegetables and aromatics and adds an unrivaled richness that can’t be found with other crusts—and it’s a cinch to add right before it goes into the oven.
Ensure that your potpie filling is hot when you place the crust on top. That way, the heat will help cook the dough closest to the ingredients.

Nutrition Notes

Since this dish is plant-based, the chickpeas do the heavy lifting for your protein. They are also rich in fiber—add those two nutrients together and you have the perfect match for satiety, improving blood sugar regulation and helping with weight management.
Ginger is part of a family of antioxidant-possessing roots, like turmeric and cardamom. Adding more fresh ginger to your meals can help fight inflammation and soothe your digestive system.
If you struggle to make half of your plate vegetables, consider this dish as your way to overcome that. The onions, carrots and peas add flavor and bulk to this dish and are packed with vitamin C for skin health and beta carotene for eye health. Peas add an extra source of protein and fiber to make this a truly satisfying meal.

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Ingredients

1 (14-ounce) can light coconut milk, well shaken and stirred, divided
2 tablespoons extra-virgin olive oil
1 cup chopped white onion (about 1 small)
1 cup chopped peeled carrot (about 1 large)
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon ground cumin
¼ cup no-salt-added tomato paste
2 (15-ounce) cans no-salt-added chickpeas, rinsed
1 cup frozen peas
¼ cup chopped fresh cilantro, plus more for garnish
½ teaspoon plus ⅛ teaspoon salt
½ (17-ounce) package frozen puff pastry sheets, thawed

Directions

Preheat oven to 400°F with rack in top third position. Measure out 1 tablespoon coconut milk; set aside.
Heat 2 tablespoons oil in a 10-inch cast-iron skillet over medium heat. Add 1 cup onion and 1 cup carrot; cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Add 1 tablespoon ginger, 2 teaspoons curry powder and 1 teaspoon cumin; cook, stirring constantly, until fragrant, about 1 minute. Add ¼ cup tomato paste; cook, stirring constantly, until slightly darkened in color, about 1 minute. Stir in 2 cans chickpeas, 1 cup peas, ¼ cup cilantro, ½ teaspoon plus ⅛ teaspoon salt and the remaining coconut milk; bring just to a simmer over medium heat, stirring occasionally.

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower
Working quickly, unfold 1 sheet puff pastry onto a work surface, and cut into 9 (about 3-inch) squares. Place on top of the hot filling, overlapping as needed. Brush the pastry with the reserved 1 tablespoon coconut milk.

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower
Bake until the pastry is puffed and golden brown in spots, 20 to 22 minutes. Reduce oven temperature to 350°F; bake until the pastry is puffed and browned all over, about 15 minutes. Let stand for 5 minutes. Garnish with additional cilantro before serving, if desired.

Nutrition Information

Serving Size: about ⅔ cup chickpea curry & about ⅓ cup pastry

Calories 412, Fat 19g, Saturated Fat 9g, Cholesterol 0mg, Carbohydrates 49g, Total sugars 6g, Added sugars 0g, Protein 12g, Fiber 10g, Sodium 472mg, Potassium 487mg

Frequently Asked Questions

Are garbanzo beans the same as chickpeas?

Yes. Garbanzos and chickpeas are just different names for the same bean. You might also see them named ceci, which is what they’re called in Italy.
What if I don’t have a cast-iron skillet?

We suggest cast iron, but you can use any oven-safe skillet. It’s important to check the instruction manual that came with your pan (or the website listing) to make sure you have an all-metal skillet (typically stainless steel) that can withstand 400°F.
Can I make chickpea potpie ahead?

You can make it ahead and store it in an airtight container for up to three days in the refrigerator, but this dish really tastes best the day it’s prepared.
What should I serve with chickpea potpie?

This chickpea potpie is hearty, so we’d pair it with a salad like our Simple Green Salad with Citronette, Basic Green Salad with Vinaigrette or Mixed Garden Greens Salad.