Ingredients:

To make the filling:

500 g finely chopped cabbage
100 g finely chopped onions 100 g grated carrots 2 tablespoons vegetable oil
1 tablespoon salt
to taste, black pepper
400 g chickpeas, cooked
To make the batter:

1 cup (240 mL) plant-based milk (almond, soy, or oat milk)
3 tablespoons flaxseed meal
a half teaspoon of salt
1/2 cup vegan sour cream (100 g)
1 cup all-purpose flour (120 g)
1 tablespoon baking powder
Instructions:

To make the filling, heat the vegetable oil in a large skillet over medium-high heat.
Combine the grated carrots, finely cut onions, and finely chopped cabbage in a mixing bowl. It should take around 15-20 minutes for them to get soft and slightly browned.
To taste, season with 1 teaspoon salt and pepper. Take the pan off the heat.
Make the Batter:
In a small mixing bowl, combine the plant-based milk and ground flaxseed. Allow it to thicken for about 10 minutes.
Whisk together the salt, vegan sour cream, all-purpose flour, and baking powder in a large mixing basin until well blended.
Whisk the thickened milk and flaxseed mixture into the batter until it is smooth.
Preheat the oven and Prepare:
Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit).
Use parchment paper to line a baking tray or dish.
Assemble and bake: Spread a thin layer of the prepared batter evenly on the lined baking tray.
Half of the cooked chickpeas should be sprinkled over the batter.
Spread the sautéed veggie mixture evenly over the chickpeas.
Spread the leftover chickpeas on top of the vegetables.
Pour the remaining batter over the filling and gently spread it to cover it.
Bake for about 20 minutes, or until the top is brown and the pie is firm, on a prepared baking sheet.
Remove from the oven and let aside to cool somewhat.
Slice into squares and serve hot or cold.
Enjoy your delectable and simple Vegan Cabbage and Chickpea Pie!