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

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.