Chickpea pies
* what you need on a winters day.
Serves 2
1 x 400gm can chickpeas, drained
200gm sweet potato, peeled and diced small
½ medium cauliflower
3 tomatoes, chopped
1 onion, finely diced
3 celery sticks, sliced
1 clove garlic, crushed
1 tsp Moroccan seasoning
olive oil spray
Method
Preheat oven to 190oC.
Steam cauliflower and then allow to cool a bit then mash, leave to the side
Spray saucepan with oil, and heat over medium heat. Add onion and celery and cook, stirring occasionally for a few minutes. Add garlic and seasoning and mix all together. Add sweet potato, tomatoes and ½ cup water. Cover and bring to boil, then reduce the heat to medium-low and simmer for 15 minutes or until sweet potato is tender. Add a little more water if it looks dry. Stir in chickpeas, and season with freshly ground black pepper.
Divide mixture between 375ml capacity ovenproof dishes.
Divide the cauliflower mash over the top of the mixture. Spray a bit of olive oil then place in oven.
Bake until golden brown.
*you can change the topping to a couple of sheets of filo pastry.
*flavorsome meal.
*packed with more flavor the next day.
* to make a metabolic meal add 2 tbls ground flaxseed meal into the mixture.
