This Pie is Basically a Spice Market Hug
There’s something about Moroccan spices that makes you feel like you’ve travelled somewhere warmer, fancier, and full of tiny market stalls without ever leaving your rental kitchen. Even better? When those same spices also do great things for your joints, skin, immune system, and digestion.
This Moroccan Chickpea & Pumpkin Anti-Inflammatory Pie is like a warm turmeric-toned hug in a ramekin. It’s vegan, uses ingredients you likely already have in your pantry (thank you, canned chickpeas), and is perfect for days when you want something comforting-but-virtuous — a rare but beautiful combo.
Theme: Inflammation Reduction
Hero Nutrients: Beta-Carotene, Antioxidants, Plant Protein
Prep Time: 15 minutes
Cook Time: 25 minutes (includes baking)
Serves: 1 (plus your soul)
🧡 Why It Works: The Anti-Inflammatory Dream Team
Let’s get nerdy (but not boring). Chronic inflammation can lead to fatigue, gut issues, low mood, and skin flare-ups — none of which go great with solo living. This little pie stacks the odds in your favour with:
- Pumpkin, rich in beta-carotene (vitamin A’s MVP), which helps soothe inflammation and boost immunity
- Chickpeas, packed with plant-based protein and soluble fibre to keep digestion smooth and blood sugar stable
- Cumin and cinnamon, ancient anti-inflammatory spices that also make your kitchen smell like a day spa
- Olive oil, the liquid gold of anti-inflammatory eating
And the bonus? All of this gets tucked under a crisp savoury topping made from crushed wholegrain crackers and olive oil, for just enough crunch without a pastry situation.
🛒 Ingredients (Everything You Need)
Filling:
- ⅓ cup canned chickpeas, drained and rinsed
- ½ cup roasted pumpkin, roughly mashed (see shortcut below)
- ¼ small onion, finely diced
- 1 tsp olive oil
- 1 tbsp tomato paste
- ¼ tsp cumin
- ¼ tsp cinnamon
- Salt and pepper to taste
Topping:
- 2 tbsp crushed wholegrain crackers or crispbread (e.g. Ryvita, Vita-Weat)
- 1 tsp olive oil
👩🍳 Step-by-Step Instructions
🔪 Prep Time: 10–15 mins
🔥 Bake Time: 15–20 mins
🥘 Equipment: Small pan, ramekin (10cm), oven
1. Roast Your Pumpkin (Shortcut Method)
Microwave ½ cup diced pumpkin with a splash of water in a covered bowl for 4–5 minutes until soft. Then mash roughly with a fork.
Got leftover roast pumpkin from last night’s tray bake? Even better.
2. Make the Flavour Base
Heat olive oil in a small pan over medium heat. Add the diced onion and sauté for 3–4 minutes until soft.
Add the cumin, cinnamon, and tomato paste. Cook for 1–2 minutes until fragrant and the paste deepens in colour.
3. Add Pumpkin & Chickpeas
Stir in mashed pumpkin and chickpeas. Mix everything well so the chickpeas are coated and the spices mingle.
Season with salt and pepper. Taste and adjust — you might want a little squeeze of lemon for brightness.
4. Prepare the Cracker Crust
In a small bowl, mix crushed wholegrain crackers with olive oil until evenly coated.
5. Assemble the Pie
Spoon the pumpkin-chickpea filling into your ramekin. Top with the cracker mixture and gently press it down with the back of a spoon.
6. Bake Until Golden
Bake in a preheated oven at 180°C (fan-forced) for 15–20 minutes until the top is golden and slightly crisp, and the filling is heated through.
Optional: Top with chopped coriander or a dollop of coconut yoghurt if you’re feeling jazzy.
🕒 Meal Prep Timeline
Quick enough for weeknights, and fancy enough to impress yourself.
| Task | Time |
|---|---|
| Steam or mash pumpkin | 5 mins |
| Sauté onion & spices | 5 mins |
| Mix filling + top with crust | 5 mins |
| Bake | 15–20 mins |
| Total active time | ~15 mins |
🥶 Storage & Reheating Tips
- Fridge: Store leftovers in the ramekin, covered, for up to 3 days. Reheat in oven (180°C for 10–15 mins) or microwave (2 mins — crust softens slightly).
- Freezer: Freeze the filling only. When ready, defrost, top with fresh crushed crackers, and bake as usual.
- Batch Cooking Tip: Double the filling and freeze individual portions for future “I can’t be bothered” nights.
🌱 Ingredient Swaps & Add-Ins
- No chickpeas? Use cooked lentils or canned cannellini beans.
- Want extra greens? Stir in baby spinach just before assembling.
- Gluten-free? Use GF crackers or top with almond meal + sesame seeds.
- No pumpkin? Try mashed sweet potato, carrot, or butternut squash.
👩⚕️ Nutritionist’s Take
This pie is built for your busy solo life — nutrient-dense, rich in slow-digesting carbs, and bursting with colour and polyphenols (plant compounds that fight inflammation). And thanks to the balance of fibre and protein, it’s a blood sugar-friendly option that helps prevent post-dinner crashes.
- Beta-carotene supports skin, vision, and immune health
- Olive oil and spices work to reduce oxidative stress and inflammation
- Chickpeas provide satiety — no snacking 20 minutes later
You don’t need a detox tea. You need this pie.
💬 Let’s Chat
If you made this Moroccan marvel, I want to see it! Tag @Plan4One on Instagram or drop a comment below. Did you add extra spices? Swap out the pumpkin? We’re here for the riffs.
Plan4One.com | Big Flavour, Small Plate
