Recipe: Curried chickpea & butternut squash filo parcels

Posted: 22 February 2017

Indian spiced, and tempered with a sweet tang from the sultanas, these moreish parcels are a brilliant addition to any home cooks repertoire. An impressive (and easy), treat to knock up in those moments when you want to feign gastronomic humility, as friends and family alike laud your culinary genius.

We recommend serving it with yoghurt, mango chutney or a cool mint raita



Curried chickpea & butternut squash filo parcels


400g cooked chickpeas

500g butternut squash (sweet potato and pumpkin are also good)

50g spinach roughly chopped

1 small onion, diced

2clove garlic, crushed

1cm ginger, peeled and finely chopped

1 tbs sultanas

1 tbsp curry powder

2 tbsp flaked almonds, toasted

2 tbsp freshly chopped coriander

1 packet filo pastry

4 tbs melted butter (or soy cream if vegan)

Salt & pepper to taste



Dice butternut squash into approx 2cm cubes, lightly oil and roast at 180c for approx 25min or until cooked through.

Sauté the diced onion in a splash of vegetable oil over a medium heat for 5min minutes, add ginger, crushed garlic, curry powder and cook for a further 5 minutes

Add, sultanas, cooked chickpeas, spinach and butternut squash salt and pepper and, cook for a further 10 minutes

Remove from heat and add the flaked almonds and chopped coriander, taste and adjust season if necessary

Unroll filo pastry and divide in half lengthwise, cover with a damp tea towel

using a pasty brush, brush a piece of filo with butter or soy cream, put another piece of pastry over the first one, brush again, put a heaped tablespoon of filling at one end of pastry and fold over forming either a triangle or a rectangle, fold over until pastry forms a parcel

Brush top with butter or soy cream and sprinkle with raw flaked almonds

repeat until you have used up all filling and pastry

bake at 180 degrees C for 20 minutes until golden, serve with yoghurt or chutney