Moroccan-Spiced Vegetable Pie

Name: Moroccan-Spiced Vegetable Pie
Yield: Serves 4-6
Cuisine: Moroccan
Ingredients: 3 tablespoons sunflower oil; 4 banana shallots or 2 red onions, peeled and chopped into 8 wedges; 1 × 400-g (14-oz) tin chickpeas (garbanzo beans), drained and rinsed; 1 tablespoon tomato paste (concentrated purée); 9-12 sheets filo (phyllo) pastry; 1 teaspoon ground coriander; 2 courgettes (zucchini), roughly chopped; 1 teaspoon ground cumin; 3 garlic cloves, chopped or finely grated (shredded); ½ teaspoon ground cinnamon; 25 g (¾ oz) butter, melted; 75 g (2½ oz) blanched almonds; 1 butternut squash (approx. 800 g/1 lb 12 oz), peeled, deseeded and cut into bite-sized pieces; Salt and freshly ground black pepper; 75 g (2½ oz) raisins; 1 × 400-g (14-oz) tin chopped tomatoes; 1 teaspoon paprika

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

This is one of my favourite vegetarian dishes and perfect when you want to shove as much of your 5-a-day into one dish. Fellow food writer Felicity Cloake pleaded for lots of veg when she stopped by our place while on a cycling tour. I served her this pie – my vegetarian go-to – and (thankfully) she loved it.

Ingredients

Africa
Morocco
Mediterranean
Vegetarian
Pie

Ingredients

Method