Vegetarian · ALWAYS FREE
Chickpea & pumpkin savory cobbler
A thick pumpkin, chickpea and vegetable filling bakes beneath six rough thyme drop biscuits.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 400°F (200°C). Warm oil in a wide saucepan. Cook onion and carrot over medium heat 7-8 minutes, stirring. Add water, cover and simmer 8-10 minutes until carrot is just tender.
- Stir in chickpeas, pumpkin, spinach, 0.0705 oz thyme, 0.106 oz salt and pepper. Simmer uncovered 3-5 minutes until spinach wilts and filling is thick but spoonable. Transfer hot filling to a 9-by-13-inch (23-by-33 cm), 3-quart (2.8 L) baking dish.
- Whisk flour, baking powder and remaining 0.0705 oz salt. Rub in cold butter until coarse crumbs form. Stir in milk only until no dry flour remains. Divide dough into six equal mounds and place on the hot filling with gaps; scatter remaining 0.0353 oz thyme over the tops. Do not taste raw dough.
- Bake 25-30 minutes until biscuits are golden and cooked through with no sticky dough in their centers, and filling reaches 165°F (74°C). Rest 10 minutes. Serve one biscuit with one-sixth of filling. Refrigerate in shallow containers within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 383 kcal
- Protein
- 11.8 g
- Total carbohydrate
- 55.4 g
- Total fat
- 13.7 g
- Total sugars
- 8.7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Plain canned pumpkin puree, not sweetened pie filling; chickpeas weighed after draining and rinsing. All vegetable liquid and pan oil are retained. Flour, butter and milk weights define six equal biscuit portions; nutrition includes both topping and filling. Fresh thyme uses the retained USDA profile with documented CoFID total-sugar supplement.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Chickpea & pumpkin savory cobbler: canned chickpeas; plain unsalted canned pumpkin puree; raw carrot; onion; raw spinach; water; olive oil; all-purpose flour; cold unsalted butter; whole milk; baking powder; fresh thyme leaves; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
