PREPARATION: 25 MIN | COOKING: 25 MIN | READY IN: 45-50 MIN
Ingredients (4 serves)
- 2 C homegrown chickpea
- 2 C cauliflower, chopped
- 1 spanish onion, chopped
- 2 garlic cloves
- 1 C coconut cream
- Some coriander
- 2 bay leaves
- 1 tsp ginger powder
- 1 tsp turmeric powder
- Pinch of salt & pepper
- Some coconut oil (For cooking & brushing pie)
- 8 sheets filo pastry
- Some coconut oil
- White sesame seeds
- In a medium sized pot, boil some the homegrown chickpeas in water for 10-15 minutes. Drain.
- Heat 1 tablespoon of coconut oil in a large pan and sauté the onion until soft.
- Add the garlic, chopped cauliflower, bay leaves and cooked chickpeas. Stir for 5-10 minutes. Add the spices and cook for a further minute, stirring.
- Add the coconut cream and cook for a couple of minutes. Any excess liquid should be reduced down and have a thick consistency. Remove from the heat and leave it to cool.*When you are making a large pie, you can use the filling straight away. If you are making a small size, it is easier to handle when it is cooled.
- Preheat the oven to 200°C. Brush the base and sides of a 20cm ovenproof frying pan with coconut oil. (or you can use a 20cm cake tin)
- Brush 4 – 6 of the filo sheets with coconut oil, then lay them on the base of the pan. Spoon in the chickpeas mixture and spread it out over the base. Fold the overhanging pasty over to cover the filling. Scrunch the remaining filo sheets and arrange on top to cover the top of the pie using coconut oil to attach. Brush coconut oil and sprinkle while sesame seeds. Bake for 25-30 minutes, or until the filo is crisp and golden.
- If using a frying pan, carefully slide the pie on to a board. Serve cut into slices with green salad.