Moroccan-Inspired Chickpea and Apricot Vegan Filo Pie

Name: Moroccan-Inspired Chickpea and Apricot Vegan Filo Pie | Asda Good Living
Total time: 1 h 20 min
Yield: 6
Cuisine: Moroccan
Ingredients: 3 tbsp Olive Oil, plus extra for greasing; 2 Red Onions, thinly sliced; 3 Peppers (mixed colours), chopped into 3cm chunks; 350g Sweet Potato, peeled and cut into 2cm chunks; 3 Garlic Cloves, crushed; 1½ tbsp Cook by Asda Moroccan Inspired Seasoning; 400g tin Asda Chickpeas in Water; 75g Dried Apricots, chopped; 30g Dried Cranberries; 2 tbsp Fresh Coriander, chopped; 200g pack Asda Ready Rolled Filo Pastry; 15g Flaked Almonds; ½ tsp Cumin Seeds; Green Salad, to serve (optional); Green Olives (optional)

Layer up vibrant veggies and add a fancy, nutty pastry topping to make this summer showstopper.

By Asda Good Living,13th June 2024

Cook: 1 Hour 20 Mins

Serves: 6

Price: £1.03 per serving

Nutritional Information

Each 261g serving contains

Energy
4106kj
376kcal

19%

Fat
9.7g

Med
14%

Saturates
1.3g

Low
7%

Sugars
15.7g

Med
17%

Salt
0.50g

Low
8%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1573kj/376kcal

Ingredients

3 tbsp Olive Oil, plus extra for greasing

2 Red Onions, thinly sliced

3 Peppers (mixed colours), chopped into 3cm chunks

350g Sweet Potato, peeled and cut into 2cm chunks

3 Garlic Cloves, crushed

1½ tbsp Cook by Asda Moroccan Inspired Seasoning

400g tin Asda Chickpeas in Water

75g Dried Apricots, chopped

30g Dried Cranberries

2 tbsp Fresh Coriander, chopped

200g pack Asda Ready Rolled Filo Pastry

15g Flaked Almonds

½ tsp Cumin Seeds

Green Salad, to serve (optional)

Green Olives (optional)

Method

Preheat the oven to 200°C/180°C fan/gas 6. Grease a deep 23cm springform tin with olive oil.

Heat 1 tbsp of olive oil in a large frying pan and cook the onion and peppers with a little salt over a medium heat for 10 mins. Add the sweet potato and cook, covered, for 5 mins.

Add the garlic and Moroccan seasoning and fry for 2 mins. Add the chickpeas and their liquid, 50ml water and the apricots; cook covered for 10 mins. Stir in the cranberries and set aside to cool. Once cool, mix in the coriander and season to taste.

Layer the filo in the tin, brushing each sheet with some of the remaining 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 3–4 sheets.

Spoon in the veg mixture, smooth it over with the back of a spoon then fold over the overhanging pastry, scrunching for texture. Fill any gaps with scrunched sheets of the reserved filo. Brush the top with oil and sprinkle with the almonds and cumin seeds.

Bake for 25 mins on the middle shelf. Then place on a baking tray, remove the outer springform tin and return to the oven for 15–20 mins so it crisps up and turns a deep, golden brown.

Let the filo pie cool for 10 mins before serving with a green salad.