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Harissa, Butternut and Chickpea Pie
Harissa, Butternut and Chickpea Pie

Harissa, Butternut and Chickpea Pie

with Feta and Spinach

Recipe Development Team
Recipe Development TeamPublished on January 23, 2020

We love a good Harissa Butternut and Chickpea Pie and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:
Spicy
Allergens:
Cereals containing gluten

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.

Total45 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

100

Feta Cheese

1

Chickpeas

2

Garlic Clove**

50

Harissa Paste

300

Diced Butternut Squash

1

Vegetable Stock Powder

125

Baby Spinach

1

Red Onion

1

Puff Pastry Sheet

(Contains: Cereals containing gluten)

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)1079 kcal
Energy (kJ)4515 kJ
Fat62 g
of which saturates28 g
Carbohydrate97 g
of which sugars17 g
Protein30 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Chopping Board
Medium Saucepan
Knife
Baking Dish
Plate

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 200°C. Pop the diced butternut squash onto a roasting tray, drizzle over the oil and season with salt and pepper. Roast until tender and turning golden, 15-20 mins.

Start the Sauce
2

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas. Heat a drizzle of oil in a large saucepan over medium heat and cook the onion until softened, 6-8 mins. Add the garlic and harissa paste and cook for a further 1 min.

Simmer
3

Add the water (see ingredients for amounts) and stock powder to the onion and bring to a simmer. Stir to dissolve and cook until reduced slightly, 5-6 mins. Meanwhile, crumble the feta into chunks.

Finish the Sauce
4

Add the spinach to the saucepan a handful at a time and stir until it has all wilted, 2-3 mins. Stir through the chickpeas, feta and cooked butternut squash. Taste and add more salt and pepper if you like.

Assemble the Pie
5

Transfer the butternut squash mixture to an ovenproof dish (we use a 20cm x 20cm dish for 2 people). Unroll the puff pastry and place on top of the butternut mixture to cover and turn into a pie. Using a fork, press the pastry over the edge of the dish to help seal. Trim away any excess pastry and cut a small hole in the centre with the tip of a knife. Transfer the pie to the top shelf of your oven. Bake until the pastry is golden and well risen, 15-20 mins.

Serve!
6

While the pie is in the oven, do any washing up. Once cooked, leave the pie to stand for 2 mins then divide between plates. Enjoy!

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