Masala chickpea pie

Name: Masala chickpea pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 3 tbsp rapeseed oil; 1 tsp cumin seeds; 1 onion, roughly chopped; 3 cm piece ginger, finely chopped; 6 cloves garlic, finely chopped; 400 g can chopped tomatoes; 1 tsp salt; 2 tsp garam masala; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp chilli powder; 400 g cans chickpeas, drained and rinsed; 25 g pack coriander, leaves roughly chopped; 1 medium free range egg, lightly whisked with a fork; 320 g Cooks’ Ingredients Puff Pastry Sheet; Yogurt, to serve (optional); Crunchy leaf salad, to serve (optional)

Chetna Makan's dish is a delicious vegetarian pie that will warm you up with its gentle spices and wholesome chickpeas. The masala chickpeas version is so easy and goes perfectly with the flaky puff pastry.

5 out of 5 stars(2) Rate this recipe

VegetarianSource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook30 mins
Total time50 mins
Pluscooling

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3 tbsp rapeseed oil
1 tsp cumin seeds
1 onion, roughly chopped
3 cm piece ginger, finely chopped
6 cloves garlic, finely chopped
400g can chopped tomatoes
1 tsp salt
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp chilli powder
2 x 400g cans chickpeas, drained and rinsed
½ x 25g pack coriander, leaves roughly chopped
1 medium free range egg, lightly whisked with a fork
320g Cooks’ Ingredients Puff Pastry Sheet
Yogurt, to serve (optional)
Crunchy leaf salad, to serve (optional)

Heat the oil in a large saucepan, then add the cumin seeds. Once they start to sizzle, add the onion and cook for 8-10 minutes until golden brown. Add the ginger and garlic and cook for 1 minute more.
Add the chopped tomatoes, then cover and cook for 10 minutes on low-medium. Add the salt, the spices and 100ml just-boiled water, then add the chickpeas and coriander
Preheat the oven to 200ºC, gas mark 6. Transfer the chickpeas to a large ceramic pie dish and allow to cool. Brush the rim of the dish with a little egg. Unroll the puff pastry sheet on top to cover the dish. Trim away any excess pastry, press down a little on the rim, then crimp the edges. Keep any trimmings in the fridge for another recipe.
Brush the pastry with more egg, cut a cross in the middle to let out steam, then bake for 25-30 minutes until crisp and golden. Serve hot, with yogurt and a leaf salad, if liked.

Cook’s tip

To crimp the pastry, pull the back of a cutlery knife between finger and thumb to make a scalloped shape. To make this ahead, assemble it, then glaze, loosely cover and chill for up to 1 day. Bake until the top is golden and the filling bubbling hot. Cover the top loosely with foil if it colours before the middle is ready.

Typical values per serving when made using specific products in recipe