Chickpea, Pepper and Tomato Filo Parcels | Modern Mummy

Tuesday, 14 May 2013

Chickpea, Pepper and Tomato Filo Parcels

Ahhhh. My first recipe post in FOREVER! 

Today I came up with this beaut of a dish ~ it's veggie and very good for you (two of your five a day ~excluding the salad~ and approx 250kcals per serving).

The best thing about it is that you can pack your filo parcels with literally anything you fancy/have in your fridge.... mushrooms, spinach & feta is the next combo on my To Cook list! It is also SUPER SPEEDY - don't you go telling me there's no such thing as healthy fast food! This takes around ten mins to prepare and needs just 15 minutes in the oven.

Makes 6x filo parcels (1x per serving).

Ready made filo pastry sheets.
1x 400g can chickpeas 
2x red peppers
1x punnet cherry tomatoes
2x red onions
Fresh oregano leaves
Salt & pepper {as required}
Olive oil

What to do.
Preheat the oven to 190degrees.
Thinly slice the onions and peppers, halve the cherry tomatoes and drain the chickpeas. Fry in a drizzle of oil until soft, then add the oregano, roughly torn to release the flavour. All in all this means 5 or 6 mins on the hob.

Get your filo pastry out. Most varieties come in packs of 6 sheets.
Double up each sheet and spoon some of the chickpea mix into the centre. Fold up all the corners and scrunch together at the top. 
Repeat for the other five parcels and brush with a little extra olive oil before putting into the oven for 15 mins, or until golden brown and crispy.
While they are cooking, throw together some salad to accompany it. We had a simple beetroot salad (sliced, pickled beets, little gem lettuce, spring onions and cucumber).

Hey presto!
One perfect, light, summer supper.

Enjoy xoxox

1 comment

  1. Mmmm these look delicious!

    I will definitely be making these for my family this week!


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