Cookwith

Name: Moroccan-French Tagine Pot Pie (Vegetarian, High-Protein)
Prep time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 medium carrot, diced; 1 cup diced zucchini; 1 cup cooked chickpeas (drained and rinsed, if canned); 1/2 cup French green lentils (uncooked); 1/2 cup dried apricots, diced; 1/2 cup vegetable broth; 1/2 cup canned crushed tomatoes; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1/2 tsp smoked paprika; 1/4 tsp ground turmeric; 1/4 tsp ground black pepper; 3/4 tsp salt; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh cilantro; 1 sheet frozen puff pastry (thawed, choose vegetarian/vegan brand); 1 egg, beaten (for egg wash, optional; sub plant milk for vegan); 1/4 cup crumbled feta (optional, omit for vegan)

Moroccan-French Tagine Pot Pie (Vegetarian, High-Protein)

CrushedLemon1034

This Moroccan-French tagine pot pie brings together the rich, spiced flavors of a North African tagine with the comfort and theater of a classic French pot pie. Tender lentils and chickpeas, sweet apricots, and aromatic vegetables create a hearty, protein-rich filling, all tucked beneath crisp, golden puff pastry. The small-batch approach keeps it perfect for a cozy summer dinner, with fresh herbs and a hint of feta for brightness. It’s a showstopper that’s surprisingly simple to make and easy to adapt for any vegetarian table.

Ingredients

Instructions

Preheat oven to 400°F (200°C).
Heat olive oil in a large skillet over medium heat. Add onion and carrot; sauté for 3-4 minutes until softened.
Add garlic, zucchini, cumin, coriander, cinnamon, paprika, turmeric, salt, and black pepper. Cook 2 minutes, stirring until fragrant and spices bloom.
Add chickpeas, lentils, diced apricots, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered 20-25 minutes, stirring occasionally, until lentils are just tender and sauce is thickened. Add a splash more broth if needed.
Stir in parsley and cilantro. Taste and adjust salt.
Transfer filling to a 6-inch cake pan, deep oven dish, or small tagine base (for 2-3 servings). Sprinkle feta over the filling if using.
Roll out puff pastry slightly to fit over the top of your baking vessel. Drape pastry over filling and trim excess, pressing gently to seal edges. Cut a small steam vent in the center. Brush with egg wash or plant milk.
Bake 20-25 minutes, until pastry is golden and crisp. Let rest 5 minutes before serving. Spoon through the pastry for a dramatic reveal and serve hot.