Moroccan strudel

Author: Sally Travis

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Serves: 6

Time to make: 45 mins

Ingredients

More weights & measures

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

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Instructions

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)

Calories 241cal

Kilojoules 1010kJ

Protein 7g

Total fat 10g

–Saturated fat 2g

Carbohydrates 30g

–Sugars 9g

Dietary fibre 6g

Sodium 330mg

Calcium 50mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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