spiced and spinach squash, pie chick pea
1 HOUR 30 MINUTES + COOLING | SERVES 6 | EASY |
A warming spiced pie that’s just as good the next day – leftovers make a great lunch with a dollop of mango chutney or extra harissa swirled into coconut yogurt.
vegetable oil 2 tbsp
onions 2, finely chopped
garlic 2 cloves, crushed
ginger thumb-sized piece, peeled and grated
cumin seeds 2 tsp
ground coriander 2 tsp
chickpeas 2 x 400g tins, drained and rinsed
butternut squash 1, deseeded and cut into 2cm cubes (700g prepared weight)
harissa 2 tbsp
vegetable stock 400ml spinach 150g
steamed greens or salad to serve
PASTRY
plain flour 500g, plus extra for dusting
ground turmeric ½ tsp
vegan baking block 250g, cubed
plant milk 2 tbsp
1 For the pastry, whizz together the flour, turmeric, plant block and a pinch of fine sea salt in a food processor until the mixture looks like damp breadcrumbs. Add 3-4 tbsp of ice-cold water and pulse again until it comes together into a ball. Cover and chill.
2 Heat the oil in a deep frying pan over a medium heat and fry the onions for 10 minutes until soft. Stir in the garlic and ginger, and fry for another 2 minutes. Add the spices and toast for a few seconds until fragrant, then stir in the chickpeas, squash, harissa and stock. Cover and simmer for 25-30 minutes or until the squash is tender. Stir in the spinach, season well and cook for 5 minutes until the spinach has wilted and the sauce has thickened. Remove from the heat and leave to cool.
3 Heat the oven to 190C/fan 170C/gas 5. Cut off a third of the pastry and set aside. Roll out the remaining pastry on a lightly floured worksurface to the thickness of a £1 coin. Use it to line a 23cm springform tin, leaving the excess overhanging the rim. Spoon in the filling. Roll out the remaining pastry into a 23cm circle, then use a little of the plant milk to attach it to the pastry base. Crimp the edges to seal and trim any excess using a serrated knife. Brush with the remaining milk and cut a steam hole in the top. Bake for 40-50 minutes or until the pastry is golden and crisp, and the filling is piping hot throughout. Leave to cool in the tin for 10 minutes, then remove to a serving plate and cut into wedges.
PER SERVING 831 kcals | fat 41.3G saturates 20.5G | carbs 90.9G | sugars 9.6G fibre 12.6G | protein 17.4G | salt 1.1G