Courgette Chick Pea Filp Pie

Updated 10th December 2020

The courgette, also known as the zucchini, is a variety of cucurbit, which means it’s from the same family as cucumber, squash and melon. It’s one of the most popular vegetables in the squash family, being extremely versatile, tender and easy to cook. It can reach nearly 1 metre (40 inches) in length, but is usually harvested when still immature at about 15 to 25 cm (6 to 10 in). The zucchini, like all squash, originates in the Americas, specifically Mesoamerica. It was then introduced to Europeans in the early 16th century.

Young courgettes can be eaten raw, either shaved into ribbons or finely sliced into a salad. They are delicious dressed simply with chilli, chopped mint, lemon and of course withextra virgin olive oil. You can sauté, roast, grill or barbecue courgettes, or add them to cakes for a sweet treat. Larger courgettes can be stuffed

Chickpeas, or garbanzo beans, are a type of legume. The most common type has a round shape and a beige colour but other varieties are black, green, or red. Their nutrients have a range of health benefits, almost as wide ranging as extra virgin olive oil and are therefore a great companion for a healthy diet.

For people who are cutting down on meat consumption, a dish of chickpeas and rice, for example, can contribute a significant amount of protein to the diet. A cup of chickpeas provides almost one-third of an adult’s daily protein needs. This chick pea filo pie make a great alternative.

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  • ½ teaspoon cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 1 small onion (finely diced)
  • 2 tablespoons Morocco Gold
  • 3 plump courgettes
  • 125 grams basmati rice
  • 500 millilitres vegetable stock
  • 500 millilitres vegetable stock
  • 100 grams melted butter
  • 200 grams filo pastry


  1. Preheat the oven to gas mark 6/200ºC/ 180ºC Fan/400ºF and put in a baking sheet.
  2. Gently fry the cumin seeds and onion in the extra virgin olive oil until the onion's soft. Add the turmeric and coriander. Dice the courgettes (unpeeled), add them to the onion mixture, and cook on a fairly high heat to prevent the courgettes becoming watery. When they are soft but still holding their shape, add the rice and stir well, letting the rice become well coated in the oil.
  3. Add the stock 100ml / ½ cup at a time, stirring while you do so. When all the liquid has been absorbed the rice should be cooked, so take it off the heat, stir in the chick peas and check the seasoning.
  4. Brush the insides of a 22cm / 9 inch springform tin with some of the melted butter. Line the bottom and sides of the tin with 3/4 of the filo, buttering each piece as you layer. Leave a little filo overlapping the sides, and keep 3-4 layers for the top. Carefully put in your slightly cooled filling, and then fold in the overlaps. Butter the last layers of filo and scrunch on top of the pie as a covering.
  5. Brush with a final coat of butter, and put in the oven for about 20 minutes, or until the filo is golden and the middle hot. Check this by inserting a slim, sharp-bladed knife (or cake-tester). If, when you remove it, it feels hot when you press it against your wrist, the chick pea filo pie is ready

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