We've been looking for a celebratory Christmas centrepiece for vegetarians who can get a raw deal at this time of year which all seems to be about the over-sized hero protein. This pie, with its cinnamon-spiced filling of pumpkin, chickpeas and spinach, liberally studded with almonds, pistachios and cranberries, isn't the slightest bit dull and worthy; it's a total, yummy, frivolous delight. Playing on the Moroccan blending of sweet and savoury, it is sweetened with a bit of honey so it's not completely vegan but everyone else on the vego spectrum can go for their lives - it makes a lovely addition to the Christmas (or Boxing Day or NYE) table in any case. Bake in a preheated 180 oven for 45 minutes (from fresh or defrosted) to an hour (from frozen) or until golden brown. For a crisper base, then cover the top with foil and continue to cook for another 10 minutes. Serve warm or at room temperature with a green tahini or yoghurt and garlic sauce.
Pumpkin, chickpeas, spinach, chickpeas, ground coriander, cumin, paprika, cinnamon, onion, ginger, almonds, pistachios, cranberries, honey, lemon juice, coriander, olive oil, salt, filo pastry (TREE NUTS, GLUTEN)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.