Step 1

In a large (10-inch) skillet, warm the oil over medium heat. Add the leeks, carrots and parsnips. Cook for about 3 minutes, until leeks are soft and light golden.

Step 2

To the skillet, add the butternut squash, mushrooms, and garlic. Continue to cook for another 7-10 minutes, until butternut squash is just tender.

Step 3

Sprinkle the cooked vegetables with oregano, thyme, salt & pepper and flour. Stir and continue to cook for a few more minutes. Slowly pour in the vegetable broth as you continue to stir. Next stir in the cashew cream. Cook at a simmer for about 10 minutes, continuing to stir until mixture is thickened.

Step 4

To the mixture add the drained and rinsed chickpeas then stir to combine. Remove from heat and set aside.

Step 5

Preheat the according to the cooking temperature suggested for whatever kind of biscuits you are using. Arrange the biscuit dough over top of the filling then bake in the oven until biscuits are fluffy and golden on top. Remove from the oven and allow to cool for a few minutes prior to serving. Serve warm and enjoy!