- 2 tablespoons olive oil
- 1 onion, chopped
- ¼ pumpkin, peeled, deseeded, chopped in 1cm-sized chunks (about 4 cups)
- 2 teaspoons ground coriandercilantroX
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 390g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 2 tablespoons tomato paste
- 1 cup hot vegetable stock
- 2 teaspoons honey
- 2 tablespoons chopped coriandercilantroX
- 9 sheets filo pastry
- cooking spray oil
- 1 tablespoon sesame seeds
- 1 tablespoon sunflower seeds
1 Preheat oven to 200°C. Heat oil in a large saucepan. Add onion and gently fry for 5 minutes.
2 Add pumpkin. Fry for 5 minutes until softened. Stir in ground coriander, cumin and turmeric. Add chickpeas, tomato paste and stock. Cook for 3-4 minutes until thickened. Add honey and fresh coriander. Take off heat and set aside.
3 Lay one sheet of filo pastry on a board and spray with oil. Top with six more sheets, spraying in between. Spoon vegetable mixture along the centre of the pastry lengthways. Fold short edges in and long edges over filling. Spray with oil to stick. Spray top of strudel. Scrunch up 1 sheet of filo and lay along the top. Repeat with one more sheet on top. Spray well with oil and sprinkle with sesame and sunflower seeds. Transfer to a baking tray.
4 Bake for 20-25 minutes until golden and crisp. Serve with mixed salad.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 6g
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