In a large pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute.

Add Cabbage and Chickpeas: Add shredded cabbage, chickpeas, and grated carrots to the pan. Cook for about 5-7 minutes until the vegetables are slightly softened.

Stir in dried thyme, dried oregano, salt, and pepper. Mix well.

In a small bowl, mix vegetable broth, tomato paste, and soy sauce. Pour this mixture into the pan with the vegetables. Cook for an additional 5-7 minutes until the mixture thickens slightly. Adjust seasoning if needed.

In a large mixing bowl, combine the all-purpose flour and salt. Add cubed vegan margarine or coconut oil. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C).

Roll out the pie crust on a floured surface to fit your pie dish.

Place the cabbage and chickpea filling into the pie dish.

Cover the filling with the rolled-out pie crust. Trim any excess dough and crimp the edges to seal.

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.

Allow the pie to cool for a few minutes before slicing. Serve warm.

This Vegan Cabbage and Chickpea Pie is a delightful and filling dish that’s perfect for a comforting dinner. Enjoy!