- Finely chop the cabbage and the onions.
- Grate the carrots.
- In a large skillet, heat the oil over medium-high heat and cook the carrots, onions, and cabbage, stirring occasionally, until soft and slightly browned, about 15 to 20 minutes. Season with salt and pepper.
- In a small bowl, whisk together the milk and the flaxseed and let it sit for 10 minutes to thicken.
- In a large bowl, whisk together the salt, sour cream, flour, and baking powder until well combined. Add the milk and flaxseed mixture and whisk until smooth.
- Preheat the oven to 220°C (428°F) and line a baking tray with parchment paper.
- Pour a thin layer of batter on the prepared tray and spread it evenly.
- Sprinkle half of the cooked chickpeas over the batter.
- Spoon the vegetable mixture over the chickpeas and spread it evenly.
- Sprinkle the remaining chickpeas over the vegetables.
- Pour the rest of the batter over the filling and spread it gently to cover it.
- Bake for 20 minutes or until golden and firm.
- Cut into squares and serve hot or cold.
Enjoy your cabbage and chickpea pie!