Indian Chickpea & Veggie Filo Parcels

Name: Indian Chickpea & Veggie Filo Parcels with Garlic Sauce & Tamarind Chutney | Serves 2
Total time: 50 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 Carrot; 1 Potato; 1 Brown Onion; 1 packet Chickpeas; 1 sachet Mumbai Spice Blend; 1 sachet Mild North Indian Spice Blend; 1 packet Onion Chutney; 20 g butter; 1 packet baby spinach leaves; 1 egg; 8 filo pastry; 1 sachet brown mustard seeds; 1 packet Garlic Sauce; 1 packet Tamarind Chutney; 1 packet coriander

with Garlic Sauce & Tamarind Chutney | Serves 2

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Calories

:

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Protein

:

38.6g protein

Preparation Time

:

50 minutes

Difficulty

:

Easy

Allergens:

Milk
Eggs
Gluten
Wheat
Sesame
Soy
May contain traces of allergens

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

/ Serving 2 people

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: Milk, Eggs, Sesame;)

1 packet

Tamarind Chutney

(Contains: Soy;)

1 packet

coriander

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1

egg

(Contains: Eggs;)

Nutritional Values

Energy (kJ)5420 kJ

Fat37.4 g

of which saturates13.2 g

Carbohydrate192.3 g

of which sugars33.5 g

Dietary Fibre20.7 g

Protein38.6 g

Sodium3063 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

•Baking Tray

•Baking Paper

Cooking Steps

1

• 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.

2

• 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.

3

• 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.