Zucchini & Chickpea Filo Pie
From Nigella Lawson.
*be sure that your filo is thawed (if frozen) and has been sitting at room temp for 2 hrs before using (this was the mistake I made--it still tasted good but it's a total pain to try and work with frozen filo)
1 t cumin seeds
1 small onion, small dice
2 T olive oil
1/2 t ground tumeric
1 t ground coriander
3 plump zucchini, unpeeled and diced
generous 1/2 C basmati rice (I used jasmine rice)
2 1/4 C vegetable stock (or chix stock if you prefer)
2 15 oz. cans of chickpeas, drained
scant 1/2 C melted butter
7 oz. filo dough
Preheat oven to 400 and dig out an 8" springform pan
Gently fry the cumin seeds and onion in the olive oil until the onions are soft. Add the tumeric and coriander and diced zucchini. When zucch. is soft but still holding its shape, add rice and stir, letting the rice become well coated with oil. Add the stock 1/2 C at a time stirring until liquid is absorbed. Once all stock is absorbed, rice should be done. Stir in chickpeas and check seasoning (I found that it needed a little S&P). Remove from heat.
Brush the inside of the springform pan with butter. Line bottom and sides with 3/4 of the filo, buttering each piece as you layer. Leave a little filo overlapping the sides and keep 3-4 layers for the top. Carefully put in the fillings and then fold in overlaps. Butter the last layers of filo and scrunch on top of pie as a covering. Brush with a final coat of butter and put in the oven for 20 min. (or until top is browned and middle is hot).
I served this with a green salad and can't wait to eat it again tomorrow for lunch. Love that Nigella!
*be sure that your filo is thawed (if frozen) and has been sitting at room temp for 2 hrs before using (this was the mistake I made--it still tasted good but it's a total pain to try and work with frozen filo)
1 t cumin seeds
1 small onion, small dice
2 T olive oil
1/2 t ground tumeric
1 t ground coriander
3 plump zucchini, unpeeled and diced
generous 1/2 C basmati rice (I used jasmine rice)
2 1/4 C vegetable stock (or chix stock if you prefer)
2 15 oz. cans of chickpeas, drained
scant 1/2 C melted butter
7 oz. filo dough
Preheat oven to 400 and dig out an 8" springform pan
Gently fry the cumin seeds and onion in the olive oil until the onions are soft. Add the tumeric and coriander and diced zucchini. When zucch. is soft but still holding its shape, add rice and stir, letting the rice become well coated with oil. Add the stock 1/2 C at a time stirring until liquid is absorbed. Once all stock is absorbed, rice should be done. Stir in chickpeas and check seasoning (I found that it needed a little S&P). Remove from heat.
Brush the inside of the springform pan with butter. Line bottom and sides with 3/4 of the filo, buttering each piece as you layer. Leave a little filo overlapping the sides and keep 3-4 layers for the top. Carefully put in the fillings and then fold in overlaps. Butter the last layers of filo and scrunch on top of pie as a covering. Brush with a final coat of butter and put in the oven for 20 min. (or until top is browned and middle is hot).
I served this with a green salad and can't wait to eat it again tomorrow for lunch. Love that Nigella!
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