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!
The quantities provided above are averages only.
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.
Ingredients
1
Carrot
1
Potato
1
Brown Onion
1 packet
Chickpeas
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
(Contains Milk;)
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
(Contains Milk;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide Indian chickpea and veggie filo parcels between plates. • Serve with garlic sauce and tamarind chutney. Tear over coriander. Enjoy!