Spicy chickpea & potato filo pie

A delicious healthy low in calorie pie! This dish has a slight kick! Serve with some mango chutney on the side!

Info

Macros

Ingredients

• 800g Maris piper potatoes, chopped into small cubes
• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, crushed
• 2 tsp of ginger, I use “very lazy ginger” from Tesco
• 1 red chilli, finely chopped
• 1 tsp chilli flakes
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tbsp tomato puree
• 400g chickpeas, drained
• Handful coriander, chopped
• 6 sheets of filo pastry
• 1 tbsp poppy seeds

Method

1. Cook the diced potatoes in boiling water for 5 mins then drain and leave to one side.

2. Heat 1 tbsp of oil in a large saucepan or wok and fry the onions, garlic, ginger and red chilli on a medium heat for 5-8 mins until softened. Add the chilli flakes, garam masala, turmeric, cumin, tomato puree and 200ml of boiling water and give everything a good stir. Cook for a further 3 mins.

3. Add the drained potatoes, chickpeas and coriander and mix altogether. Reduce the heat and simmer.

4. Pre heat the oven to 180 degrees. In a large oven dish, brush the base with 1 tsp of oil as well as the edges of the dish. Place 2 filo sheets inside and pour in the potato filling, fold over the overhanging filo sheets and top with a further 4 filo sheets slightly scrunched. Brush over 1 tsp of oil on top of the sheets and sprinkle over the poppy seeds. Place in the oven and cook for 30 mins.