Red Pepper Chickpea Filo Parcels Recipes

ROAST VEGETABLE FILO PARCELS

Roast Vegetable Filo Parcels image

A quick and easy recipe for a lunch time treat , or something different to go with your Sunday roast

Provided by Niping

Time 1h10m

Yield Makes 6 parcels

Number Of Ingredients 12

Ingredients

6 tbsp of ricotta cheese
2 1/2 tbsp of dried sage
1 large red onion
2 large garlic cloves
2 carrots
1 large red pepper
1 medium courgette
1 large handful of cherry tomatoes
1/2 a butternut squash
1 pack of filo pastry (9 sheets)
1 1/2 tbsp of oil, for roasting
Melted butter, for the pastry

Steps:

Heat the oven to 180C. In a small bowl, mix together 1 tbsp of the dried sage and the ricotta cheese. Set aside in the fridge.
Chop up the vegetables for roasting - the harder vegetables will take longer, so need to be smaller than the rest. Place in a large bowl and mix with the oil, 1 tbsp of dried sage and season well with salt and pepper.
Smash the garlic cloves with the flat side of a knife and rub around the inside of the roasting tin; put the garlic in with the rest of the vegetables and place everything in the roasting tin. Spread out evenly.
Roast until soft - removing from the oven every 15 minutes to turn over to ensure even cooking - before removing from the oven and allowing to cool slightly whilst you work on the pastry. Remember to remove the garlic cloves and discard. Turn the oven up to 200C.
Take 3 sheets of the filo pastry; spread the first out on clean, dry surface and brush lightly with some melted butter. Place the second sheet on top and repeat until you have three sheets stuck together. Cut in half; one half will form one parcel. Repeat until you have enough pastry prepared for six parcels.
Remove the sage/ricotta mix from the fridge. Spread 1 tbsp of the mix in the centre of each sheet of filo; pile the roast vegetables on top of the cheese. Fold up the pastry to form parcels, using melted butter to seal the pastry. There may be left over vegetables which can be used as leftovers.
Place the parcels on a baking tray (non-stick) and cook for 15 minutes - or until the pastry is golden brown.

CHICKPEA AND ROASTED RED PEPPER PANTRY TAGINE

Chickpea and Roasted Red Pepper Pantry Tagine image

Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

Provided by Anna Stockwell

Categories Cumin Garlic Cinnamon Currant Chickpea Pepper Couscous Vinegar Pistachio

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 Tbsp. extra-virgin olive oil
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. ground cinnamon
1 tsp. ground turmeric
1/2 tsp. cayenne pepper
1 1/4 tsp. kosher salt, divided
1 (14-oz.) can chickpeas, drained, rinsed
1 (12-oz.) jar roasted red peppers, cut into 1"-2" pieces
1/2 cup dried currants (about 2.5 oz.)
1 tsp. apple cider vinegar
1 cup couscous
1/4 cup roasted, salted pistachios (about 1.5 oz.), coarsely chopped

Steps:

Heat oil in a medium heavy pot or Dutch oven over medium-high. Add cumin, garlic powder, cinnamon, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in 1 tsp. salt and 2 cups water and bring to a boil.
Add chickpeas, peppers, currants, and vinegar and simmer, stirring occasionally, until warmed through and liquid is slightly reduced, about 8 minutes.
Meanwhile, cook couscous according to package directions; season with remaining 1/4 tsp. salt.
Divide couscous among plates. Spoon tagine over and top with pistachios.

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