HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHarissa Butternut And Chickpea Pie With Broccoli Florets
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Harissa Butternut and Chickpea Pie with Broccoli Florets

Harissa Butternut and Chickpea Pie with Broccoli Florets

with Greek Style Salad Cheese and Spinach

Custom recipe
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This Harissa Butternut and Chickpea Pie with Broccoli Florets is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:VeggieSpicy
Allergens:Cereals containing glutenCeleryMilk

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

300 grams

Diced Butternut Squash

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

1 pack(s)

Chickpeas

1 sachet

Harissa Paste

10 grams

Vegetable Stock Paste

(ContainsCelery)

100 grams

Greek Style Salad Cheese

(ContainsMilk)

100 grams

Baby Spinach

200 grams

Broccoli Florets

Not included in your delivery

150 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4618 kJ
Energy (kcal)1104 kcal
Fat61.0 g
of which saturates30.0 g
Carbohydrate98 g
of which sugars22.0 g
Protein34 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Sieve
Saucepan
Cutting board
Knife
Oven dish
Colander
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Remove the puff pastry from your fridge. Pop the butternut squashonto 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 starting to turn soft and golden, 15-20 mins. Turn halfway through.

2

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 frying pan on medium heat. Once hot, cook the onion until softened, 6-8 mins. Stir in the garlic and harissa paste and cook for 1 min more.

3

Add the water for the sauce (see ingredients 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.

4

Once the sauce has reduced, add the spinach to the pan a handful at a time and stir until wilted and piping hot, 2-3 mins. Stir in the chickpeas, Greek style salad cheese and cooked butternut squash. Taste and add more salt and pepper if needed.

5

Transfer the butternut squash mixture to an ovenproof baking dish (we use a 20cm x 20cm dish for 2 people). Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the 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.

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.