Indian Chickpea & Veggie Filo Parcels
with Garlic Sauce & Tamarind Chutney | Serves 2
Ding dong! One delivery of scrumptious Indian spiced chickpeas and all your favourite veggies. Careful, that filo pastry wrapping is golden, crunchy, and so irresistible that it comes with a warning. As a bonus, we’re giving you a tangy garlic sauce and tamarind chutney for dipping. Sign on the dotted line and this delicious dish is all yours!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Carrot
1
Potato
1
Brown Onion
1 packet
Chickpeas
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
(Contains Milk;)
1 packet
Onion Chutney
1 packet
baby spinach leaves
8
filo pastry
(Contains Gluten, Wheat;)
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
Tamarind Chutney
(Contains Soy;)
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Grate carrot. Cut potato into bite-sized chunks. Thinly slice brown onion. Drain and rinse chickpeas. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chickpeas, carrot and brown onion, stirring occasionally, until softened, 4-5 minutes. • Add Mumbai spice blend and mild North Indian spice blend and cook, until fragrant, 1 minute. • Stir in cooked potato, onion chutney and the butter until combined. Remove from heat then lightly crush chickpea mixture with a fork. • Stir in baby spinach leaves, until wilted and combined. Season to taste.
• While chickpeas are cooking, in a small bowl, whisk the egg. • Lay 2 filo pastry sheets on a flat surface and fold in half. Spoon chickpea mixture in the center of filo sheet. Fold sides over and roll into a parcel. Repeat for remaining filo sheets (see ingredients) and veggie mixture. • Place on a lined oven tray. Brush parcels with egg wash and sprinkle over mustard seeds. • Bake until golden, 20-25 minutes.
• Divide Indian chickpea and veggie filo parcels between plates. • Serve with garlic sauce and tamarind chutney. Tear over coriander. Enjoy!