‘Heady’, ‘aromatic’ and ‘fragrant’ are words that could be used to describe Middle Eastern spices and they lend themselves perfectly for spicing up vegetable dishes. This Morrocan chickpea and vegetable pie is a great way to get some of your five a day and I promise you that you won’t regret it. Make the pie filling in advance if you like to allow the flavours to develop even more- it can even be frozen. The pie can be enjoyed for dinner but also keeps well for lunch the next day.
Ingredients- serves 3-4
1 red onion- finely chopped
2 garlic cloves- crushed
400g butternut squash- cubed
1 tin of chickpeas
1 red pepper or jarred roasted red peppers
100ml vegetable stock
Salt and pepper
2 tsp cumin and coriander
1 tbsp harissa
Small bag of baby spinach
Melted unsalted butter
1.Get going by taking a large wide pan (with lid) and add a glug of olive oil over a medium heat. Add the red onion and cook until softening before popping the garlic in with it for a further minute or two.
2. Next in goes the squash, chickpeas and red pepper. Sprinkle over the cumin, coriander and spoon in the harissa. Pour in the stock, cover the pan with the lid and lower to a simmer. Cook until the squash is tender to a knife point. The liquid should be well absorbed but if there is some left then remove the lid and simmer for a further time so a light sauce is left. Shred the baby spinach through and wilt. Taste and season well; add some further spice if you like. Remove from the heat and allow to cool. When cool, crumble through the feta.
3. Preheat the oven to 200c/ 180 fan. Choose a pie tin that is approximately 20cm wide. Lightly brush the inside of the tin with some of the melted butter. Layer the tin with a sheet of the filo before brushing with a little more butter before placing a second layer in and repeating. Spoon in the cooled pie mixture. Bring the sides of the filo up and into the centre of the pie tin before finishing with more butter. If the filo sheets do not meet perfectly, take another sheet of the filo, rip it, scrunch it and place on the top. Bake for 20-30 minutes or until the filo is crisp and golden. Serve with a simple salad.
Moroccan chickpea and vegetable filo scrunch pie- spice up your week!