Morrocan chickpea pastilla

Name: Morrocan chickpea pastilla
Cook time: 30 min
Yield: 4

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:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO PREPARE THE VEGETABLES:

Grease a four 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:

Use a knife to cut through the pastry then divide the Moroccan chickpea pastilla onto plates. Dollop with whipped feta. Serve with a handful of baby leaves drizzled with olive oil.