Leslie’s Chickpea Cobbler

This is an original recipe created by friend of the pod Leslie! You can use any kind of flour, including gluten-free flours – you could even use chickpea flour to keep it on theme!

Serves 4.

A dish with chickpeas, tomatoes, and peas topped with small unbaked gluten-free biscuits
gluten-free cobbler before baking
A dish with chickpeas, tomatoes, and peas topped with small baked gluten-free biscuits
baked gluten-free cobbler
A dish with chickpeas, tomatoes, and peas topped with small baked biscuits
baked wheat flour cobbler
Filling
  • One 15-oz can of chickpeas, drained, or cook a half-ish cup of dried beans
  • optional: reserve some aquafaba for cobbles/biscuits
  • One 15-oz can of diced tomatoes (could substitute with some tomato paste)
  • ⅓ cup water or other liquid
  • Salt to taste
  • Veggie bouillon, and/or spices like coriander, garlic powder, or paprika, if you want
  • optional: add other vegetables like canned corn, artichokes, or peas; if using any frozen veggies, add more water to let them cook
Cobbles/Biscuits
  • 3 Tablespoons olive oil, softened butter, or a different oil
  • ½ cup water (could use aquafaba for part of it)
  • 1 cup flour of choice
  • 1 teaspoon baking powder
  • Any salt, pepper, or spices you want
  • optional: add sesame seeds, nutritional yeast, chickpea miso, or shredded cheese if you like
Instructions
  1. Pre-heat oven to 400 degrees F.
  2. Pour all filling ingredients in a 9” pie pan or other similar-ish dish. No oil or grease is necessary. Mix to distribute spices.
  3. Add ingredients for cobbles to a mixing bowl. The order doesn’t particularly matter, but could add wet ingredients first if bowl has measurements that can be referenced. Mix until flour is incorporated and there are minimal to no lumps. It will be thicker than a cake mix, but wetter than a classic biscuit.
  4. Nestle six or so 2-tablespoon-sized dollops of the cobble mixture into the chickpea filling.
  5. Bake for 35-40 minutes. Let stand for a few minutes before eating.