Back to Recipes

Morrocan chickpea pastilla

with baby leaves and whipped feta

Ready in around 30 mins

RECIPE FACT:
Usually made with filo, pastilla is a North African style of pie typical to Morocco or Algeria.
Nutritional Info:
  • Energy: 3238kj (774Kcal)
  • Protein: 22g
  • Carbohydrate: 86g
  • Fat: 36g
  • Contains: Gluten, Milk, Egg, Sulphites
Serving Amount:
Serves 1 person
Cooking Instructions:
  • BEFORE COOKING:

    Preheat the oven to 210⁰c (fan bake).

  • 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.

  • 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.

  • 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

  • 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.

Ingredients In your box:
  • 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

SHARE YOUR CREATION WITH US!

use the hashtag #woopnz to be featured