Garbanzo bean and vegetable pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Seeded chopped tomatoes |
| 1½ | cup | Thinly sliced yellow summer |
| Squash | ||
| 1½ | cup | Thinly sliced zucchini |
| 1 | cup | Sliced fresh mushrooms |
| ½ | cup | Chopped onion |
| 1 | teaspoon | Dried basil leaves |
| ½ | teaspoon | Salt, divided |
| 1 | can | (15oz) garbanzo beans, |
| Rinsed and drained | ||
| ½ | cup | Shredded hard farmer cheese, |
| Divided | ||
| 1 | cup | Vegetable broth |
| 1 | cup | Uncooked couscous |
| 2 | Egg whites | |
| ¼ | cup | Snipped fresh parsley |
Directions
Preheat oven to 350f. Spray a 10" deep dish pie plate with cooking spray; set aside.
In 3-quart saucepan, combine tomatoes, squashes, mushrooms, onions, basil and ¼ teaspoon salt. Cook over medium heat 8-10 minutes or until vegetables are tender, stirring occasionally. Remove from heat.
Add beans and ¼ cup cheese. Mix well; set aside.
In 1-quart saucepan, combine broth and remaining ¼ teaspoon salt.
Bring to a boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff couscous with a fork. Add egg whites and parsley to couscous; mix well.
Using the back of a spoon, press couscous mixture into bottom and up sides of prepared pie plate. Spoon vegetable mixture into couscous crust. Bake 35-30 minutes or until crust is firm and filling is hot.
Sprinkle top of pie with remaining ¼ cup cheese. Let stand until cheese is melted. Serve hot in wedges. 6-8 servings.
Per serving: 255 calories, 14 g protein, 3 g fat (10%), 44 g carbohydrate, 5 mg cholesterol, 561 mg sodium, 7 g fiber.
Vegetarian Times Low Fat & Fast Spring 95 Carolyn Shaw 6-95 Submitted By CAROLYN SHAW On 08-24-95