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Spiced Chickpea Cottage Pie
Spiced Chickpea Cottage Pie

Spiced Chickpea Cottage Pie

with Potato Topping, Roasted Broccoli and Flaked Almonds

.

Tags:
Veggie
Spicy
Allergens:
Celery
Milk
Tree 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

1

Sweet Potato

1

Carrot

1

Chickpeas

2

Spring Onion

30

Tomato Puree

50

Harissa Paste

1

Chermoula Spice Mix

10

Vegetable Stock Paste

(Contains: Celery)

1

Finely Chopped Tomatoes with Onion and Garlic

60

Mature Cheddar Cheese

(Contains: Milk)

1

Broccoli

15

Flaked Almonds

(Contains: Tree nuts May contain traces of: Sesamsamen, Schalenfrüchte, Erdnüsse)

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

Prep the Potatoes
1

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.

Get Prepped
2

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.

Start the Filling
3

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.

Mash Mash Baby
4

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.

Broccoli Time
5

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.

Time to Serve
6

Carefully remove the pie from the oven and share between your plates. Serve with the broccoli and flaked almonds alongside. Enjoy!

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