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Vegan Chickpea & Butternut Pie
Ingredients
  • subheading: For the Butternut Squash & Chickpea Filling:
  • 1 Butternut Squash , peeled and cubed (around 3cm)
  • 800 g (approx) cooked chickpeas
  • 2 tsp harissa (to taste)
  • 8 garlic cloves , still in their papery skins
  • 1 tsp cumin
  • 1 tsp mild chilli powder
  • 2 Tbs thyme
  • 1 tsp oregano
  • salt
  • 1 to 2 Tbs Olive Oil
  • subheading: For the Spinach:
  • 1 250g pack baby spinach leaves you can use more or less if you like!
  • 3 cloves garlic , finely minced
  • 1 tsp marigold stock powder
  • Salt & pepper to taste.
  • 1 tsp olive oil
  • subheading: To make the pie:
  • 1 pack filo pastry
  • olive oil to brush between the sheets
Steps
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