Serves: 8
Approx cooking time: 1hr 20 mins
Ingredients:
4 large red onions
2 red peppers
1 medium aubergine
1 butternut squash
3 tbs olive oil
400g can chickpeas, drained
125g peeled almonds, toasted
125g shelled pistachios
75g butter, melted
200g pack of Filo Pastry
1 tsp ground coriander
1 tsp paprika
1/4 tsp cinnamon
2 cloves of garlic crushed
5cm piece of ginger
handful of fresh coriander
Method:
- Pre-heat the oven 180 degs C (GM4, 350 degs F). Butter a 28cm 11 inch loose bottomed flan tin.
- Cut shallots into wedges, de-seed and dice the butternut squash, cut the red pepper into strips and dice the aubergine. Mix all together in a roasting tray with olive oil, spices and garlic. Toss everything well to coat and cook for about 20 mins.
- Peel and finely slice the ginger. Mix in a bowl with the drained chickpeas, the chopped coriander, toasted almonds and shelled pistachios. Stir this mix into the roasted veg once cooked.
- Lay 2 sheets of Filo pastry in your flan tin. Use a pastry brush to brush on melted butter. Add 2 more sheets and brush on butter again. Keep going until you have used all your sheets of Filo Pastry.
- Gently tip in your veg and nuts running a spoon over it to even everything out. Fold over the excess pastry which is hanging over the side to make generous folds and crinkles on the surface. Brush on the remaining butter and place in the oven again to bake for approx 40 mins.
- Remove from the oven and serve.
Approx nutritional information per serving (just as a guideline, cannot guarantee):
Calories: 515
Sugar: 10g
Fat: 31g
Saturates: 8g
Salt: 0.2g (this will mostly be coming from the Filo pastry)
I will post a picture of this the next time I get around to making it.
