Red pepper, tomato & chickpea filo parcels

Silvana Franco shows you how to make Red pepper, tomato & chickpea filo parcels - perfect for a light lunch or picnics

DURATION 0:03:26

Tags: vegetables, harvest, Waitrose Harvest, filo pastry, chickpea, red pepper,

Recipe - Makes: 6


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


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.

Nutritional Info

Typical values per serving:

Energy 1058.552kJ
Fat 7.3g
Saturated Fat 1.1g
Carbohydrate 38.9g
Sugars 8.2g
Salt 0.4g

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