You don’t have to give up your pot pie dreams when you give up meat! This sweet potato and chickpea pot pie soup is super hearty and extra delicious when served with warm and flaky homemade rosemary biscuits.
I have a weak spot for violaceous vegetables.
Last week it was a dazzling display of purple carrots and purple sweet potatoes that brought me to my knees right there in the produce aisle and had me throwing them into our shopping cart by the fistful.
Next week…who knows. Purple cauliflower?! Purple peppers?! The possibilities are endless.
Never mind that the “purple” flavor is, for all intents and purposes, STONE COLD IDENTICAL to its orange colored cousins. Just think of how fantastical they will look!
This was my thought process as I was selecting ingredients for this chickpea pot pie soup, although even I couldn’t anticipate just how much that purple would shine through. Heck, I would have settled for beacons of purple in a sea of beige but was pretty much overcome with joy when I saw just how much violet seepage had occurred in the simmering process.
I’m also admittedly excited at how perfect this is for Valentine’s Day! Not only is it appropriately hued, but it has the perfect date-night-without-the-stress-and-with-homemade-biscuits vibe, don’t you think?
And I think we can all agree that any Valentine’s Day that is without buttery flaky rosemary-y homemade biscuits is just a sad sad thing.
This recipe pretty much takes your better-than-average chicken pot pie filling, vegetarianizes it, and then turns it into enough bowls of soup to feed an army! Plus it will keep your fridge stocked with dinner possibilities all week long and reheats surprisingly very well!
If you’re not in the mood to get your biscuit on (WHO. ARE. YOU.), it would also go well with big hearty chunks of bread for dipping.
- 2 cups all purpose flour
- 1 tbsp baking powder
- 2 tbsp minced fresh rosemary
- 1 tsp kosher salt
- ½ cup cold butter, cut into ½-inch cubes
- ¾ cup cold milk
- ¼ cup cold heavy cream
- 1 onion, diced
- 3 carrots, peeled and diced
- 1 large purple sweet potato, peeled and diced
- 4 garlic cloves, minced
- 2 tablespoons butter
- ⅓ cup flour
- 3 cups vegetable broth
- 3 cups whole milk
- 1 pinch red pepper flakes
- 1 (14.5 oz) can chickpeas, drained and rinsed
- 1 lb frozen peas
- 1 lb frozen corn
- salt, to taste
- Heat oven to 450F.
- Toss together the flour, baking powder, rosemary, and salt in a large bowl. Whisk to combine.
- Add the butter cubes to the flour mixture and toss to coat the butter pieces with flour. Use a pastry blender to cut the butter into the flour until the butter is broken down into pea-sized pieces.
- Stir in the milk.
- Dust a work surface with flour. Place the dough onto the prepared surface and dust with flour. Knead 10 times. Work the dough into a rectangle that is about 1.5 inches thick. Cut into 8 pieces and place on a parchment-lined baking sheet. Brush with the heavy cream and bake for 10-15 minutes or until golden. Serve warm.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the onions, carrots, sweet potato, and garlic to the pot. Saute until onions are tender, about 7 minutes. Stir in the butter and let it melt. Stir in the flour and cook for about 30 seconds, stirring constantly.
- Slowly pour in the vegetable broth and milk. Stir in the red pepper flakes. Bring to a boil and then lower to a simmer. Cook until thickened. Stir in the chickpeas, peas, and corn. Simmer until heated through. Season to taste with salt and black pepper. Serve warm.