Spinach and Chickpea Masala Pie
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Spinach and Chickpea Masala Pie

with a Cheesy Potato Top

Tags:
Veggie
Allergens:
Cereals containing gluten
Milk
Egg
Mustard
Celery

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

2 unit(s)

Garlic Clove

1 carton(s)

Chickpeas

450 grams

Potatoes

50 grams

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

North Indian Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

150 grams

Creme Fraiche

(Contains Milk)

100 grams

Baby Spinach

Not included in your delivery

2 tbsp

Olive Oil for the Crumb

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3898 kJ
Energy (kcal)932 kcal
Fat47 g
of which saturates21.1 g
Carbohydrate101.1 g
of which sugars18.5 g
Protein26.1 g
Salt4.18 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Grater
Small Bowl
Large Saucepan
Colander
Large Frying Pan
Oven dish

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt.

Meanwhile, in a small bowl, combine the breadcrumbs, Italian style cheese and oil (see pantry for amount). Season with salt and pepper and set aside. 

Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.

2

Slice the potatoes into 1cm thick rounds (no need to peel). 

Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins. Drain in a colander.

3

Meanwhile, preheat your grill to high. Heat a drizzle of oil in a large frying pan on medium heat. 

Once the oil it hot, add the korma paste, North Indian style spice mix and garlic. Stir-fry for 30 secs. 

Stir in the water (see pantry for amount), vegetable stock paste and chickpeas.

Bring to the boil then reduce the heat and simmer until the liquid has slightly reduced, 2-3 mins. 

4

Next, stir in the mango chutney and creme fraiche.

Add the spinach to the pan a handful at a time until it's wilted and piping hot and the sauce has thickened, 2-3 mins.

Season with salt and pepper then remove from the heat. 

5

Once the potatoes are ready, transfer the curried chickpeas to an appropriately sized ovenproof dish. 

Lay the potato slices evenly on top of the chickpeas, then sprinkle over the cheesy crumb.

Pop under the grill under golden, 3-4 mins. 

6

Once the spinach and chickpea masala pie is ready, share it out between your serving plates and tuck in. 

Enjoy!