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Cheesy Vegetarian

10 Minute Lemon and Black Pepper Chickpeas

These lemon and black pepper chickpeas are the perfect lunch – they’re incredibly tasty, full of goodness, and take just minutes to make!

A portion of lemon and black pepper chickpeas in a bowl with salad leaves and pitta bread.

This is just the kind of lunch I love to make. You can whip up these lemon and black pepper chickpeas in less than 10 minutes, and use them in all sorts of ways. Packed with tangy, peppery flavours, they make an ideal lunch!

A fork scooping up some lemony pepper chickpeas.

Quick and easy lunch

I sometimes get in a bit of a rut with lunches – it can be boring to eat the same sandwiches over and over again. These lemon and black pepper chickpeas are such a great way to break the monotony!

They take just minutes to prepare, so even if you’re not very well organised (who, me?), you can whip them up at a moment’s notice.

Why make these lemon pepper chickpeas?

These tasty chickpeas are:

  • super healthy – full of fibre and protein, and low in fat
  • really versatile, and can be served in all sorts of ways
  • easy to adapt with whatever you have in the fridge
  • quick and easy to make at a moment’s notice

They pretty much have it all.

Lemon and black pepper chickpeas in a bowl with salad and pitta bread.

How to make lemon and black pepper chickpeas

Step 1: Cook the chickpeas with aromatics

There are really only two steps to this recipe. First, cook the chickpeas in a frying pan with some garlic and spring onions.

The chickpeas become perfectly coated in the lovely flavours – they’d be tasty to eat even just like this, to be honest. But it’s worth continuing…

Chickpeas cooking in a frying pan.

Step 2: Add additional flavours

Just a few more ingredients really make the flavour of these chickpeas pop:

  • lemon juice
  • black pepper
  • salt
  • fresh parsley

If you can use freshly ground black pepper, that’s ideal – it tends to be a little coarser than the pre-ground stuff, and gives a more intense peppery flavour.

Herby chickpeas cooking in a frying pan.

And that’s it! Literally just a few ingredients bring these little chickpeas to life.

How to serve lemon pepper chickpeas

I’ve mentioned how versatile these chickpeas are – they’re great eaten hot or cold, so the world’s your oyster.

Here are a few ideas of ways you could serve them.

  • in a lunchbox as a fun alternative to a sandwich
  • as a protein-rich snack (e.g. instead of nuts or crisps)
  • scattered on a salad, crouton-style
  • stuffed inside a pitta bread with salad leaves and hummus
  • as part of a vegetarian picnic
  • in a vegetarian mezze-style buffet

We had ours for lunch with some soft pitta, salad, and cherry tomatoes. It tasted so fresh and healthy, but super satisfying at the same time.

A hand squeezing fresh lemon juice onto some chickpeas and salad.

How to adapt the recipe

I love recipes like this because of how easy they are to adapt. Don’t have one of the ingredients? No problem! Just swap it out for something else.

  • The spring onions could easily be swapped for chopped red onion or shallots.
  • Butter beans or any other neutral-tasting pulse would be great if you don’t have chickpeas.
  • Add some grated parmesan-style cheese or a knob of butter to make the recipe taste richer and creamier.
  • Throw in a handful of chopped spinach, some cherry tomatoes, or some sliced mushrooms if you’d like to get in some extra veg.

Whatever you do, these lemon and black pepper chickpeas will be quick, tasty, and full of goodness!

Lemon and black pepper chickpeas in a bowl with pitta bread, tomatoes and watercress.

Print

Lemon and Black Pepper Chickpeas

These lemon and black pepper chickpeas are the perfect lunch – they’re incredibly tasty, full of goodness, and take just minutes to make!
Course Light lunch
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 184kcal
Author Becca Heyes

Ingredients

  • 1/2 Tbsp olive oil
  • 2 spring onions, finely chopped
  • 1 clove garlic, minced (or 1/2 tsp garlic puree)
  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • Juice of 1/2 a lemon
  • 1/2 tsp black pepper (preferably freshly ground)
  • 1/2 tsp salt
  • Few sprigs fresh parsley, chopped

Instructions

  • Heat a splash of olive oil in a frying pan, and add the spring onions, garlic, and drained chickpeas. Cook over a medium heat for a few minutes, until hot and fragrant. Add the lemon juice and salt and pepper, and cook for 2 more minutes. Finally, stir through the fresh parsley, and remove from the heat. Serve hot or cold.

Notes

Feel free to adapt the recipe however you see fit – for example, you could add a handful of chopped spinach, swap the chickpeas for butter beans, or sprinkle in some grated parmesan-style cheese. It’s a really versatile recipe.

Nutrition

Serving: 1portion | Calories: 184kcal | Carbohydrates: 25.9g | Protein: 8.3g | Fat: 5.9g | Saturated Fat: 0.9g | Cholesterol: 0mg | Sodium: 596mg | Potassium: 352mg | Fiber: 7.3g | Sugar: 4.8g | Calcium: 67mg | Iron: 3mg
Nutrition Facts
Lemon and Black Pepper Chickpeas
Amount Per Serving (1 portion)
Calories 184
Calories from Fat 53
% Daily Value*
Fat 5.9g9%
Saturated Fat 0.9g5%
Cholesterol 0mg0%
Sodium 596mg25%
Potassium 352mg10%
Carbohydrates 25.9g9%
Fiber 7.3g29%
Sugar 4.8g5%
Protein 8.3g17%
Calcium 67mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1 portion (1/2 of the recipe).

Love healthy lunch ideas with bags of flavour? This roasted vegetable fattoush is ideal:

The post 10 Minute Lemon and Black Pepper Chickpeas appeared first on Easy Cheesy Vegetarian.

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Cheesy Vegetarian

Homity Pie (Cheesy Potato and Leek Pie)

If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

A slice of homity pie (cheesy potato and leek pie).

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

Overhead shot of a cheesy pie with a slice pulled away.

⭐ What’s in Homity Pie?

There are three parts to this recipe:

  • garlicky sautéed leeks and onion
  • buttery crushed potatoes (with a cheesy topping)
  • a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way 😆 If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

Cheesy Vegetarian Bakes ebook on an ipad screen.

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🥗 Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for homity pie laid out with text overlay.
  • leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
  • potatoes
  • shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
  • cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
  • onion – I used red onion, but regular onions would also be good.
  • fresh parsley
  • egg
  • garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
  • curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.

📹 Recipe Video





🔪 Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

  • The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
  • It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
  • The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

$14.99

Buy on Amazon

A slice of homity pie with sautéed leeks, potatoes and cheese.

🖨 Printable Instructions

A slice of homity pie.

Print

Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.
Course Main Course
Cuisine British, English
Diet Vegetarian
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 427kcal
Author Becca Heyes

Ingredients

  • 250 g (~ 9 oz) shortcrust pastry
  • 2 Tbsp flour (for dusting only)
  • 2 Tbsp butter, divided
  • 450 g (~ 1 lb) leeks, halved lengthwise then sliced
  • 1 onion (I used red onion), thinly sliced or diced
  • 1 tsp minced garlic
  • 1/2 teaspoon mild curry powder
  • 450 g (~ 1 lb) potatoes
  • 1/2 tsp salt
  • Few sprigs fresh parsley, chopped
  • 1 egg
  • 150 g (~ 5 oz) mature cheddar cheese, grated (~ 1 1/2 cups when grated)

Instructions

Part 1: The pastry case

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease an 8 inch springform cake tin. Dust the pastry and work surface with flour, and roll out the pastry until it measures around 12 x 12 inches (even if you’re using pre-rolled pastry, I find it helps to roll it a little thinner).

    Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.

    Uncooked shortcrust pastry draped over a cake tin.
  • When the pastry case is lightly golden brown, remove it from the oven. If the pastry has puffed up at all, just press it back down gently. When it is cool enough to touch, trim off any excess pastry by running a knife around the top edge of the cake tin.
    A cake tin lined with trimmed, cooked pastry.

Part 2: The garlicky leeks

  • To make the leek mixture, melt 1 Tbsp butter in a large frying pan, and add the sliced leeks and red onion. Cook over a medium heat, stirring regularly, until softened and just starting to brown. Add the minced garlic and curry powder, and cook for a couple more minutes. Set aside to cool for at least 5-10 minutes.
    Sautéed leeks and red onion in a frying pan.
  • When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.
    Sautéed leeks and red onion in a frying pan.

Part 3: The buttery potato topping

  • To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
    Pieces of potato cooking in a pan of water.
  • Drain the potatoes, and add a Tbsp butter and a little salt. Use a fork to coarsely crush them – don’t make mashed potato, just break down any large chunks.
    Roughly crushed boiled potatoes in a saucepan.

Part 4: Assemble

  • Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
    A pastry case filled with sautéed leeks and red onion.
  • Add the smashed potatoes on top, and distribute them evenly.
    A pastry case topped with crushed potatoes.
  • Finish the pie with a generous amount of grated cheddar cheese.
    A pastry case topped with grated cheese.
  • Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
    A cheesy pie in a cake tin.
  • Run a knife around the edge of the pastry to ensure it is loosened from the tin, then undo the clip. I like to take the pie out of the cake tin by placing it onto an upturned mug or bowl – the tin will slide downwards and the pie will rise out of the top. Alternatively, you can tip the pie out upside down onto your hand or a plate, then turn it the right way up again.

    Slice to serve.

    A cheesy potato and leek pie with a slice removed.

Video





Notes

The three parts of this recipe can be prepared one at a time. Or, if you’re good at multitasking, they can all be prepared simultaneously to save time.

Nutrition

Serving: 1slice | Calories: 427kcal | Carbohydrates: 42.9g | Protein: 12g | Fat: 23.9g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 408mg | Potassium: 520mg | Fiber: 4.1g | Sugar: 4.8g | Calcium: 245mg | Iron: 3mg

💭 Recipe FAQs

Can I prepare this pie in advance?

Yes! The pie is best eaten fresh from the oven. However, if you need to prepare it in advance, it’s best to assemble everything, then keep it in the fridge until you’re ready to do the final bake just before serving.

How should I reheat any leftovers?

The most convenient method is to reheat any leftovers in the microwave – however, this does cause the pastry to lose its crispiness. Alternatively, you can reheat in the oven at about 180°C (Gas Mark 4 / 350°F), but it may dry out a little (make sure you’ve got some gravy to hand!).

How should I serve homity pie?

Homity pie is pretty versatile. It’s great simply served for lunch with some salad. Alternatively, it also makes a great vegetarian main course for a special occasion, e.g. Christmas or Thanksgiving.

🥧 Other Veggie Pie Recipes

Vegetarian Christmas Recipes
A slice of homity pie.

Homity Pie (Cheesy Potato and Leek Pie)

Mushroom pie with chestnuts and a suet crust.

Creamy Mushroom Pie with Chestnuts (and Easy Suet Crust)

A slice of smoked cheese and broccoli tart being cut on a board.

Smoked Cheese and Broccoli Tart

Vegetarian Lentil Sausage Rolls

Vegetarian Lentil Sausage Rolls

The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.

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