Moroccan-inspired chickpea and apricot vegan filo pie
(17 votes)
Nutritional Info
-
Energy
1200KJ
287KCAL
14% -
Fat
6.2g
low
9% -
Saturates
0.5g
low
3% -
Sugars
17.4g
med
19% -
Salt
0.48g
low
8%
Ingredients
- 1tbsp rapeseed oil, plus extra for greasing
- 2 red onions, cut into wedges
- 250g parsnips, peeled and cut into short spears
- 3 cloves garlic, crushed
- 1tbsp Asda Moroccan Seasoning
- 3 peppers (mixed colours), chopped into 2cm pieces
- 400g tin chickpeas, drained and rinsed
- 75g dried apricots, chopped
- 30g dried cranberries
- 2tbsp chopped coriander
- 200g pack Asda Ready Rolled Filo Pastry
- Spray oil
- 15g flaked almonds
- ½tsp cumin seeds
- Steamed veg, to serve
Method
Preheat the oven to 200C/180C Fan/Gas 6. Grease a deep 25cm springform tin with oil.
Heat the oil in a large frying pan and cook the onion on high for2mins. Reduce the heat to medium, add the parsnips and cook for5mins until tender.
Add the garlic and Moroccan seasoning; season with black pepper. Add the peppers, chickpeas and apricots; cook for 5-7 mins until the peppers are tender.Stir in the cranberries and coriander; set aside to cool.
Layer the filo in the tin, spraying each of the sheets with oil as you go. Arrange at different angles, so there’s pastry overhanging all around the edge of the tin. There should be enough to go around the tin in 2 layers. Reserve 2 or 3 sheets.
Spoon in the veg mixture then fold over the overhanging pastry, scrunching for texture. Fill any gaps in the top with scrunched sheets of the reserved filo. Spray the top with oil and sprinkle with the almonds and cumin seeds.
Bake for 20-25 mins until golden. Put on a baking tray, remove the outer springform tin and return to the oven for 5-10 mins to crisp up.
Let the filo pie cool for 10 mins before serving with the
steamed vegetables.