Indian Chickpea & Veggie Filo Parcels
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Indian Chickpea & Veggie Filo Parcels

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!

Allergens:
Egg
Gluten
Wheat
Milk
Sesame
Soy

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.

Preparation Time50 minutes
Cooking Time
DifficultyEasy

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

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;)

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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

Instructions

1
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
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
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.

4
4

• Divide Indian chickpea and veggie filo parcels between plates. • Serve with garlic sauce and tamarind chutney. Tear over coriander. Enjoy!