Cheesy Mediterranean Style Chickpea Pie
with Aubergine, Pepper and Herby Carrots
Pies are comforting and perfect for winter, plus they don't need meat to be a real comfort food. Here, we're heroing chickpeas alongside Mediterranean style veg for a delicious veggie meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Aubergine
(May contain Celery)
3 unit(s)
Carrot
1 sachet(s)
Mixed Herbs
3 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
50 grams
Harissa Paste
(Contains Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature.
Halve the bell pepper and discard the core and seeds. Chop into 2-3cm chunks. Trim the aubergine, then cut into roughly 2cm pieces.
Pop the pepper and aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the veg on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Sprinkle over the mixed herbs. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Set aside.
Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and stir-fry for 30 secs.
Stir in the chickpeas, passata, vegetable stock paste, harissa paste (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 mins.
Once the aubergine and pepper have cooked, stir them into the sauce in the frying pan. Stir in the hard Italian style cheese.
Roast the carrots on the middle shelf until tender, 20-25 mins. Turn halfway through.
Transfer your vegetable filling to an appropriately sized ovenproof dish.
Cover the dish with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.
Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow it to stand for 2 mins.
When the carrots have 5 mins remaining, remove the tray from the oven. Drizzle over the honey (see pantry for amount) and toss to coat. Return to the oven for the remaining time.
Once the carrots are roasted, share the cheesy veg pie between your plates.
Serve with the roasted carrots on the side.
Enjoy!
