Harissa Butternut and Chickpea Pie
with Flaked Almonds and Spinach
- Cereals containing gluten
- Nuts
- May contain traces of allergens
- Sesame
- Nuts
- Peanut
Pies are comforting and perfect for the colder months, plus they don't need meat to be a real comfort food. This riff on a vegetarian pie combines butternut squash, chickpeas and crumbly cheese in a harissa spiced sauce, making a delicious veggie meal to cosy up with.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten)
300 grams
Diced Butternut Squash
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
50 grams
Harissa Paste
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
25 grams
Toasted Flaked Almonds
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge to allow it to come up to room temperature.
Pop the butternut squash 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.
Add the spinach to the sauce a handful at a time until wilted and piping hot, 2-3 mins.
Stir in the chickpeas and cooked butternut squash.
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 butternut pie is out of the oven, allow it to stand for 2 mins before serving on plates.
Top with the flaked almonds.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, well-balanced flavours; some found it delicious enough for a restaurant meal.
- Ease of prep: Straightforward to make, though a few found it tricky or time-consuming.
- Suggestions: Consider adding feta for extra flavour. Some recommend serving with a side salad or green vegetables.
- Portions: Generous portions; several noted it made enough for leftovers or extra servings.
- Pastry: Some prefer less pastry or suggest using shortcrust instead of puff pastry for a traditional pie base.
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