Morrocan chickpea pastilla
Ready in around 30 mins
- Energy: 3238kj (774Kcal)
- Protein: 22g
- Carbohydrate: 86g
- Fat: 36g
- Contains: Gluten, Milk, Egg, Sulphites
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BEFORE COOKING:
Preheat the oven to 210⁰c (fan bake).
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1. TO PREPARE THE VEGETABLES:
Grease a small one serve oven dish with oil. Remove the kale leaves from the stalk, discard the stalks and finely slice the leaves. Place the chickpeas into a sieve, rinse under cool running water and drain well.
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2. TO PREPARE THE PASTILLA BASE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the kale and cook for 1-2 mins. Add the chickpeas, apricot tagine sauce and steamed kumara and cook for 1-2 mins. Season with salt and remove from the pan into the oven dish.
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3. TO FINISH THE PASTILLA:
Gently unroll the puff pastry and lay on top of the chickpea filling to cover – Trim off any pastry overhang to fit the dish and discard. Break the egg into a small bowl and whisk lightly with a fork. Using a pastry brush glaze the top of the pastry with the egg. Place into the oven and bake for 15-20 mins or until pastry is risen and golden. Allow to sit for a few minutes before serving
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TO SERVE:
Serve the Moroccan chickpea pastilla onto a plate. Dollop with whipped feta. Serve with a handful of baby leaves drizzled with olive oil.
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- 1 pot of chickpeas
- 1 roll of puff pastry
- 1 pot of apricot tagine sauce
- 1 pack of steamed kumara
- 1 pot of whipped feta
- 1 bag of kale
- 1 bag of baby leaves
- Pantry Staples: Egg
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