Moroccan Chickpea Filo Pie
with Coconut Sauce & Roasted Veggies
- Milk
- Gluten
You don’t need to visit a bakery to try out this chickpea pie. You can easily make it at home and eat it piping hot from the oven. Enjoy the pop of coconut flavours in the sauce and the roast veggies. *This recipe is under 650kcal per serving.*
Ingredients
1
parsnip
1
carrot
1
Brown Onion
1 tin
chickpeas
1 sachet
Garlic & Herb Seasoning
1 packet
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
filo pastry
(Contains: Gluten; )
1 packet
Moroccan Curry Paste
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. • Cut parsnip and carrot into bite-sized chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• When veggies have 5 minutes remaining, drain and rinse chickpeas. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook Moroccan curry paste and garlic & herb seasoning until fragrant, 1 minute. • Add coconut milk and vegetable stock powder. Stir to combine and cook until slightly thickened, 2-3 minutes. • Remove from heat, then stir through baby spinach leaves, roasted veggies and chickpeas.
• Transfer veggie filling to a medium baking dish. • To a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of veggie mixture to completely cover. • Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.
• Divide Moroccan chickpea filo pie between plates. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the taste, though some found it too sweet; adding extra spices helped boost the flavour.
- Ease of prep: Quick and easy to prepare, with a satisfying result that's more filling than it looks.
- Suggestions: Consider adding more liquid to prevent dryness, and try incorporating zucchini for a lighter vegetable mix.
- Portions: The quantity was good, with some customers having enough left for lunch the next day.
