Name: Moroccan-French Tagine Pot Pie (Vegetarian, High-Protein)
Prep time: 45 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/2 sheet frozen puff pastry, thawed (about 4 oz); 1/2 cup cooked chickpeas (canned, drained); 1/4 cup cooked brown or green lentils; 1/2 cup carrot, diced small; 1/4 cup parsnip or turnip, diced small; 1/4 cup yellow onion, finely chopped; 1 garlic clove, minced; 1/4 cup canned crushed tomatoes; 2 tbsp dried apricots, chopped; 1 tsp preserved lemon, finely chopped, plus more for garnish; 1/2 tsp ras el hanout spice blend; 1/4 tsp ground cumin; 1/8 tsp ground cinnamon; 1/2 tsp salt, plus more to taste; 1/8 tsp ground black pepper; 1 tbsp olive oil; 1/2 cup low-sodium vegetable broth; 1 tbsp fresh cilantro, chopped; 1 tbsp fresh flat-leaf parsley, chopped, plus more for garnish; 1 egg, beaten (or 2 tbsp plant-based milk for strict vegetarians); 1/4 cup Greek yogurt (or plant-based yogurt); 1 tsp lemon juice; 1 tsp mixed fresh herbs (parsley, mint, cilantro), finely chopped; 1/2 tsp harissa paste (optional, for serving)

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

CrushedLemon1034

This Moroccan-French Tagine Pot Pie reimagines the classic comfort of a pot pie with the vibrant, sweet-savory flavors of a Moroccan tagine. Chickpeas and lentils provide a hearty, protein-rich base, while carrots, parsnip, apricot, and preserved lemon create depth and aromatic complexity. Ras el hanout, cumin, and cinnamon infuse the filling with warmth and intrigue, all enveloped by a flaky golden puff pastry crust. The dish is finished with fresh parsley and a tangy herbed yogurt for a lively contrast, offering a complete, nourishing meal with global flair. Perfect for an adventurous solo dinner!

Ingredients

Instructions

Preheat oven to 400°F (200°C).
In a medium skillet, heat olive oil over medium heat. Add onion and carrot, sauté for 3 minutes until starting to soften. Add parsnip (or turnip) and garlic, cook 2 more minutes.
Stir in ras el hanout, cumin, cinnamon, salt, and pepper; sauté 1 minute to bloom spices.
Add chickpeas, lentils, apricots, preserved lemon, and crushed tomatoes. Cook for 2 minutes, stirring occasionally.
Pour in vegetable broth. Bring to a simmer, cover, and cook for 8-10 minutes until vegetables are just tender and mixture is thickened. Remove from heat. Stir in cilantro and parsley. Taste and adjust salt.
Transfer filling to a 12-oz oven-safe ramekin or small baking dish. Cool 5 minutes.
Lay puff pastry over the dish, trimming excess and pressing lightly to seal edges. Cut a small vent in the center. Brush pastry with beaten egg or plant-based milk.
Bake 18-22 minutes, until pastry is golden and crisp. Let rest 3 minutes.
Meanwhile, mix yogurt with lemon juice, chopped herbs, and a pinch of salt. Whisk until smooth.
Serve pot pie hot, garnished with parsley and preserved lemon. Offer herbed yogurt and harissa on the side.