CHICK­PEA FILL­ING

Australian Women’s Weekly NZ - - HEARTY RECIPES -

1 ta­ble­spoon ex­tra vir­gin olive oil 1 medium (150g) onion, chopped finely 800g canned chick­peas, drained, rinsed 225g baby spinach leaves 1½ ta­ble­spoons lemon juice

1 Mi­crowave or roast pump­kin un­til very ten­der; mash with fork. You will need 3½ cups. (Pump­kin needs to be rel­a­tively dry.) 2 Pre­heat oven to 200°C (180°C fan­forced). Com­bine pump­kin, burghul, flour and spices in a large bowl; sea­son. Stand for 30 min­utes to al­low burghul to soften and ab­sorb mois­ture from pump­kin.

3 CHICK­PEA FILL­ING: Heat oil in a large fry­ing pan over medium heat; cook onion, stir­ring, for 5 min­utes or un­til soft. Add re­main­ing in­gre­di­ents; cook, stir­ring, for 2 min­utes or un­til spinach just wilts. Sea­son. 4 Brush half the oil over base and sides of a 23cm x 36cm (14-cup) rec­tan­gu­lar pan. Evenly press half the pump­kin mix­ture into base of pre­pared pan; top with fill­ing. Press re­main­ing pump­kin mix­ture over fill­ing to cover. Us­ing damp hands, smooth sur­face. 5 Us­ing a small sharp knife, cut kibbeh into 16 small tri­an­gles. With knife tip, mark top with a dec­o­ra­tive pat­tern. Brush kibbeh with re­main­ing oil; cover with foil. Bake for 30 min­utes. Re­move foil; bake for a fur­ther 30 min­utes or un­til lightly browned. Stand for 5 min­utes. Serve with lemon wedges, topped with pepi­tas and mi­cro herbs, and a green salad and Greek-style yo­ghurt, if de­sired. Not suit­able to freeze or mi­crowave.

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