Moroccan Chickpea & Spinach Filo Strudel with Almonds & Minted Yoghurt
- Prep time: 45 minutes
- Calories: 750
- 1 of Red Onion
- 1 of Red Capsicum (Small)
- 40 g of Dried Apricots
- 1 Small Bunch of Coriander & Mint
- 220 g of Chickpeas
- 1 75g Pack of Baby Spinach
- 1⁄2 Tbsp of Harissa Paste (Classic)
- 1 of Tomato (small)
- 2 Tsp of Moroccan Strudel Spice
- 30 g of Flaked Almonds
- 80 g of Filo Pastry
- 80 g of Greek Yoghurt
- 30 g of Butter (Salted)
Prepare Ingredients:Preheat oven to 200°C. Peel red onion and slice 3⁄4 into half rings. De-seed capsicum and cut into thin slices. Finely chop the apricots. Drain and rinse the chickpeas. Pick coriander and mint leaves, discarding stems. Roughly chop and keep separate. Medium dice tomato.
Start Strudel Filling:Heat oil in a pan (enough to cover base). Add onion and a pinch of salt, and cover with a lid (or foil). Sweat over a low heat until soft, about 5 minutes, checking regularly that they don’t begin to brown. Remove lid, add capsicum and continue to cook until the capsicum begins to soften, about 4 minutes, stirring occasionally.
Finish Strudel Filling:Add the harissa and spice mix. Mix well and cook for 1-2 minutes. Add the tomato and apricots to the pan. Stir well and simmer gently, for 5 minutes, to remove excess liquid. Add the chickpeas and a large handful of spinach and heat until just wilted. Add the chopped coriander and 2⁄3 of the flaked almonds. Season with salt and pepper, remove from the heat.
Prepare Filo & Roll Strudel:Melt butter. Carefully unroll filo on a clean surface. Take a sheet of pastry and brush with some butter. Set a second sheet of pastry over the first and repeat. Continue, making 4 layers in total. Brush the filo with the melted butter and place the chickpea filling in a line down the short edge of the pastry. Tightly roll the pastry around the filling.
Bake Strudel & Prepare Yoghurt:Gently place the strudel onto a lined baking tray, with the pastry join on the bottom. Brush the pastry with more butter and sprinkle over the remaining almonds. Bake on the middle rack of the oven for 15-20 minutes or until the pastry is golden brown and the filling is piping hot. Remove from the oven.
You Plate It:Combine the yoghurt and mint in a small bowl and mix well. Season with salt and pepper. Carefully cut the chickpea strudel into pieces as you desire. Serve with minted yoghurt and any remaining spinach leaves. Enjoy!