This is a picture of the zucchini growing in my backyard. It’s too little for your dinner, so I’ll buy you another one. I know what you’re thinking about this pie… it’s got WHAT in it?? I know it sounds like bland and blander wrapped in filo, but it isn’t.
You need to think subtle middle eastern spices, and quickly cooked zucchinis (so you’ll still recognise them, as opposed to undisclosed slop). We soak and cook the chickpeas, and cook these together with aromatic basmati rice.
You should also know that the chief recipe tester, who is oft known to mutter about the place of “pulses and buckwheat” (being the generic term for vegetarian dinner ingredients) in his dinner, really likes this pie. It is child friendly, healthy and delicious. Vegetarian.
Suitable for a low sodium version. Not suitable to freeze.
One size, feeds 3-4 adults.
Ingredients: Zucchini, chickpeas, basmati rice, vegetable stock, onion, filo pastry, ground coriander, cumin seeds, turmeric, pepper
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