Harissa Sweet Potato and Chickpea Pie
with Greek Style Salad Cheese and Spinach
Our Harissa Sweet Potato and Chickpea Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
1
Puff Pastry Sheet
(Contains Cereals containing gluten)
300
Diced Sweet Potato
1
Red Onion
2
Garlic Clove
1
Chickpeas
50
Harissa Paste
10
Vegetable Stock Paste
(Contains Celery)
100
Greek Style Salad Cheese
(Contains Milk)
100
Baby Spinach
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.
Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 15-18 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the red onion. 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 saucepan on medium heat. Once hot, add the onion and cook until softened, 6-8 mins.
Add the garlic and harissa paste and fry for 1 min more.
Add the water for the sauce (see pantry for amount) and veg stock paste to the onion pan and bring to a simmer. Cook until reduced slightly, 5-6 mins.
Meanwhile, crumble the Greek style salad cheese into chunks.
Add the spinach to the sauce a handful at a time until wilted and piping hot, 2-3 mins.
Stir in the chickpeas, Greek style salad cheese and cooked sweet potato.
Taste and add more salt and pepper if needed, then transfer your filling to an appropriately sized ovenproof dish.
Cover the pie filling 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 the pie is out of the oven, allow it to stand for 2 mins before serving on plates.
Enjoy!
