Prawn and chickpea pie
This prawn and chickpea pie combines tender prawns, chickpeas, and spinach in a rich tomato and harissa sauce. Fresh herbs, lemon, and garlic add brightness and depth. Topped with golden filo pastry with a sprinkle of sesame seeds, it’s light, flaky, and full of flavour.
Nutrients
Per serving
Steps
Heat the oven to 200C/180C fan
Heat the olive oil in a deep frying pan or wok over a medium heat
Add the sliced leeks and cook for 2 - 3 mins and add the butter
Stir through the crushed garlic and chopped capsicum and cook gently until the vegetables have softened
Add the harissa paste and the tomato paste and cook for a minute and stir through the can of tomatoes
Increase the heat and add the prawns, chickpeas and baby tomatoes and bring to a simmer
Add the spinach, chopped parsley and lemon juice from half a lemon and season accordingly
Reduce the heat and add a lid and cook for a minute or so until the spinach has just wilted
Spoon the prawn mixture into 4 ramekins or other small oven proof bowls
Scrunch 2 filo pastry sheets over the top of each dish and lightly spray with olive oil and scatter with sesame seeds
Cook in the oven for 15 - 20 mins until the pastry is golden brown
Serve with green vegetables of choice and garnish with a slice of lemon
NB - Work quickly with the filo pastry and if starting to dry cover with a damp tea towel
Between each sheet of filo pastry lightly spray with the olive oil
Ingredients
| 400g | Prawns raw shelled |
| 400g | Can chickpeas |
| 400g | Can crushed tomatoes |
| 1 | Medium leek white only finely sliced |
| 2 | Garlic cloves crushed |
| 200g | Spinach leaves |
| 200g | Baby tomatoes |
| 1 | Red capsicum chopped |
| 1 Tbsp | Olive oil |
| 1 Tsp | Butter |
| 1 | 2 Tsp |
| 2 Tbs | Tomato paste |
| 1 | Lemon |
| 1 | Small bunch of parsely finely chopped |
| 8 | Sheets of filo pastry |
| 1 | Olive Oil spray |
| 1 Tbs | Sesame seeds |
| 1 | Salt and Pepper to taste |
