zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Red pepper, tomato & chickpea filo parcels

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Red pepper, tomato & chickpea filo parcels

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Makes: 6

    Ingredients

    2 tbsp olive oil

    2 medium red onions, thinly sliced

    2 Romano peppers, deseeded and sliced

    200g cherry tomatoes on the vine, halved

    400g can chickpeas, drained

    2 tbsp chopped fresh oregano

    270g pack 6 sheets filo pastry

    Method

    1. Preheat the oven to 200°C, gas mark 6. Heat half the oil in a non-stick frying pan and cook the onions and peppers over a medium-low heat for 5 minutes until soft and just turning brown. Add the tomatoes and chickpeas and cook for a further 2-3 minutes until the tomatoes are just softened. Add the oregano and season to taste.

    2. Open out the sheets of filo and cut in half down the middle. Divide into 6 double- thickness squares. Spoon the chickpea mixture into the centre of each then brush the edges with the remaining olive oil and bring together to form a parcel, squeezing together to seal the joins on the pastry.

    3. Arrange on an oiled baking sheet and bake in the oven for 12-15 minutes until the pastry is crisp and golden. Serve with a green salad.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary