Moroccan Chickpea Filo Pie
with Coconut Sauce & Roasted Veggies
You don’t need to visit a bakery to try out this chickpea pie. You can easily make it at home and eat it piping hot from the oven. Enjoy the pop of coconut flavours in the sauce and the roast veggies.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
parsnip
1
carrot
1
Brown Onion
1 tin
chickpeas
1 sachet
Garlic & Herb Seasoning
1 packet
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
filo pastry
(Contains Gluten; )
1 packet
Moroccan Curry Paste
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. • Cut parsnip and carrot into bite-sized chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• When veggies have 5 minutes remaining, drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook Moroccan curry paste and garlic & herb seasoning until fragrant, 1 minute. • Add coconut milk and vegetable stock powder. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat, then stir through baby spinach leaves, roasted veggies and chickpeas.
• Transfer veggie filling to a medium baking dish. • To a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of veggie mixture to completely cover. • Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.
• Divide Moroccan chickpea filo pie between plates. Enjoy!