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Ingredients
- 20g butter
- ½ red onion
- 2 cloves garlic
- 1 tbsp fresh ginger
- 200g orange sweet potato
- 1 tsp ground cumin
- ½ tsp tumeric
- ¼ tsp ground nutmeg
- 2 tbsp water
- 100g baby spinach leaves
- 400g can chickpeas
- salt
- freshly ground black pepper
- 80g feta cheese
- 2 tbsp fresh coriander
- 1 tbsp fresh parsley
- 2 sheets pre-rolled puff pastry
- 1 egg
- 1 tbsp sesame seeds
Instructions
-
- Finely dice the onion. Melt the butter in a large frypan over a medium heat and cook the onion for 4-5 minutes until very soft and translucent.
- Finely grate or crush the garlic and finely grate the ginger. Add these to the onion and cook for a further minute.
- Grate the sweet potato and add to the frypan. Cook for 8-10 minutes until softened.
- Sprinkle over the cumin, tumeric, nutmeg and water and cook for a further 2 minutes.
- Roughly chop the spinach leaves and stir these through. Continue to cook the mixture, stirring regularly, until the vegetables are cooked well.
- Drain the can of chickpeas, reserving the liquid. Add the chickpeas plus 2 tbsp of the liquid from the can to a food processor and pulse to a rough puree.
- Stir the chickpeas through the vegetable mixture until well combined and season with salt and pepper to taste.
- Set the mixture aside to cool for 15-20 minutes.
- While the mixture is cooling, defrost 2 sheets of frozen flaky puff pastry.
- Once the vegetable mixture has cooled, finely cube the feta cheese and chop the coriander and parsley. Stir these through the vegetable mixture
