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Harissa, Butternut and Chickpea Pie

Harissa, Butternut and Chickpea Pie

with Feta and Spinach

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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!

Allergens:CeleryMilkCereals containing Gluten

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bag(s)

Diced Butternut Squash

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

1 pack(s)


1 sachet

Harissa Paste

1 sachet

Vegetable Stock Powder


1 block(s)

Feta Cheese


1 bag(s)

Baby Spinach

1 unit(s)

Puff Pastry Sheet

(ContainsCereals containing Gluten)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4515 kJ
Energy (kcal)1079 kcal
Fat62.0 g
of which saturates28.0 g
Carbohydrate97 g
of which sugars17.0 g
Protein30 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Baking Dish
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!