Spinach and Chickpea Masala Pie
with Cheesy Potato Top and Peas
Veg out this spring with a comforting vegetarian pie that's packed full of fresh flavour. Our Spinach and Chickpea Masala Pie is lightly spiced fusion of masala curry and cheesy potato hotpot, helping you eat more flexitarian without the fuss.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
450 grams
Potatoes
50 grams
Korma Curry Paste
(Contains Mustard)
1 sachet(s)
North Indian Style Spice Mix
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
150 grams
Creme Fraiche
(Contains Milk)
100 grams
Baby Spinach
120 grams
Peas
Not included in your delivery
2 tbsp
Olive Oil for the Crumb
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the potatoes.
Meanwhile, in a small bowl, combine the breadcrumbs, hard Italian style cheese and the oil for the crumb (see pantry for amount). Season with salt and pepper and set aside.
Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.
Slice the potatoes into 1cm thick rounds (no need to peel).
Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins. Drain in a colander.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the korma curry paste, North Indian style spice mix and garlic. Stir-fry for 30 secs.
Stir in the water for the sauce (see pantry for amount), vegetable stock paste and chickpeas.
Bring to the boil, then reduce the heat and simmer until the liquid has slightly reduced, 2-3 mins.
Once the sauce is reduced slightly, stir in the mango chutney and creme fraiche. Mix well to combine.
Add the spinach to the pan a handful at a time until it's wilted and piping hot and the sauce has thickened, 2-3 mins.
Taste and season with salt and pepper if needed, then remove from the heat.
Meanwhile, preheat your grill to high.
Once the potatoes are ready, transfer the chickpea mixture to an appropriately sized ovenproof dish.
Lay the potato slices evenly on top of the chickpeas, then sprinkle over the cheesy crumb.
Pop under the grill until golden on top, 3-4 mins.
While the pie grills, give the pan a quick clean, then return to a medium-high heat with a drizzle of oil. Once hot, add the peas and stir-fry for 2-3 mins.
Once the chickpea and spinach masala pie is ready, share it out between your serving plates.
Serve the peas alongside.
Enjoy!
