Courgette & Chickpea Filo Pie
Guest Chef Recipe
A super-simple pie full of colour and richness – it tastes so good with a big dollop of houmous on the side.
Ingredients:
- 2 tbsp olive oil
- 2 red onions, cut into 8 wedges
- 3 garlic cloves, finely sliced
- 3 courgettes, sliced
- A pinch of dried chilli flakes
- A small bunch of rosemary, leaves picked and chopped
- A small bunch of thyme, leaves picked and chopped
- 400g can of chickpeas, drained
- 200g or 1.5 cups cherry tomatoes, cut in half
- 3 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- 10 sheets of filo pastry
- Olive oil for brushing
Method:
- Heat the olive oil in a frying pan, add the onions and cook for 3–4 minutes, until softened.
- Add the garlic and courgettes and cook until the vegetables are just tender and lightly coloured.
- Stir in the chilli, rosemary and thyme.
- Remove from the heat and stir in the chickpeas, cherry tomatoes, balsamic vinegar and extra virgin olive oil.
- Transfer the mixture to an ovenproof dish.
- Heat the oven to 160°C/320°F/Gas Mark 3.
- Lay out a sheet of filo pastry on a work surface and brush with olive oil, then scrunch it up loosely so it looks like a rose. Drop it on top of the filling and repeat with the remaining filo to cover the dish.
- Cover with foil and bake for 15 minutes or until the filling is thoroughly heated through.
- Remove the foil and bake for about 5 minutes longer, until the pastry is golden.
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