Spiced Chickpea Cottage Pie

Name: Spiced Chickpea Cottage Pie with Potato Topping, Roasted Broccoli and Flaked Almonds
Total time: 45 min
Yield: 2
Cuisine: Fusion
Ingredients: 450 Potatoes; 1 Sweet Potato; 1 Carrot; 1 Chickpeas; 2 Spring Onion; 30 Tomato Puree; 50 Harissa Paste; 1 Chermoula Spice Mix; 10 Vegetable Stock Paste; 1 Finely Chopped Tomatoes with Onion and Garlic; 60 Mature Cheddar Cheese; 1 Broccoli; 15 Flaked Almonds

with Potato Topping, Roasted Broccoli and Flaked Almonds

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Tags:

Veggie

•Spicy

Allergens:

Celery

•Milk

•Nuts

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 30 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Sweet Potato

Carrot

Chickpeas

Spring Onion

Tomato Puree

Harissa Paste

Chermoula Spice Mix

Vegetable Stock Paste

(Contains: Celery)

Finely Chopped Tomatoes with Onion and Garlic

Mature Cheddar Cheese

(Contains: Milk)

Broccoli

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Nutritional information

Energy (kcal)832 kcal

Energy (kJ)3480 kJ

Fat29 g

of which saturates9 g

Carbohydrate108 g

of which sugars30 g

Protein32 g

Salt4.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Peeler

•Medium Saucepan

•Colander

•Knife

•Bowl

•Sieve

•Grill Pan

•Oven dish

•Grater

•Potato Masher

•Baking Tray

•Plate

Instructions

Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt. Peel and chop the white and sweet potatoes into 2cm chunks. When the water comes to a boil, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. When cooked, drain well in a colander and set aside.

Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Drain and rinse the chickpeas in a sieve, then pop a quarter of the chickpeas into a bowl and mash with the back of a fork. Trim and thinly slice the spring onions.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the carrot and cook, stirring occasionally, until it softens, 7-8 mins. Add the tomato puree, harissa spice mix, chermoula spice and chickpeas (both whole and crushed). Mix together and cook for 1 min. Add the vegetable stock paste and chopped tomatoes. Season with salt and pepper, stir well and cook until thickened, 3-4 mins.

Once the potatoes are cooked, return them to the pan and mash with a potato masher until smooth. Add the chopped spring onion. Season to taste with salt and pepper (add a knob of butter and a splash of milk if you have some). Transfer the chickpea filling to an ovenproof dish and top with the mash. Spread with the back of a spoon to completely cover the filling. Grate over the cheese. Bake on the top shelf of your oven until the pie is golden, 15-20 mins.

Meanwhile, chop the broccoli into florets (like small trees). Spread the broccoli evenly on a baking tray and drizzle over some oil. Season with salt and pepper and sprinkle over the flaked almonds. Roast on the middle shelf of your oven until the broccoli is tender and crispy and the almonds are golden, 12-15 mins.