Vegan Cabbage and Chickpea Pie

For the Filling:

500 g of cabbage, finely chopped

100 g of onions, finely chopped

100 g of carrots, grated

2 tablespoons of vegetable oil

1 teaspoon of salt

Pepper, to taste

400 g of cooked chickpeas

For the Batter:

1 cup (240 ml) of plant-based milk (e.g., almond, soy, or oat)

3 tablespoons of ground flaxseed

1/2 teaspoon of salt

1/2 cup (100 g) of vegan sour cream

1 cup (120 g) of all-purpose flour

1 teaspoon of baking powder