This is a Mayumi special - hearty chickpea pie perfect for the winter. Not only is it super tasty but with the added turmeric and ginger it will ward off the flus and colds.
PREPARATION: 25 MIN | COOKING: 25 MIN | READY IN: 45-50 MIN
Ingredients (4 serves)
- 2C homegrown chickpeas
- 2C cauliflower, chopped
- 1 spanish onion, diced
- 2 cloves garlic, diced
- 1C coconut cream
- Some coriander
- 2 bay leaves
- 1 tsp ginger powder
- 1 tsp turmeric powder
- Pinch of salt and pepper
- 8 sheets of filo pastry
- White sesame seeds
- Coconut oil (For cooking and brushing pie)
- In a medium sized pot, boil some water and cook homegrown chickpeas for 10-15 minutes. Drain.
- Heat 1 tbsp of coconut oil in a large pan and sauté the onion until soft.
- Add garlic, chopped cauliflower, bay leaves and cooked chickpeas. Stir for 5-10 minutes. Add the spices and cook for a further one 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 heat and leave it to cool.
- Preheat the oven to 200°C. Brush the base and sides of a 20cm ovenproof dish with coconut oil.
- Brush 4 - 6 filo sheets with coconut oil, then lay them on the base of the pan.
- Spoon in the filling mixture and spread out over the base. Fold the overhanging pasty over to cover the filling. Scrunch the remaining filo sheets and arrange on top to cover using coconut oil to attach. Brush coconut oil and sprinkle white 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.