12 pieces filo, cut to approx. 200x200mm

200ml oil mixed with 10g turmeric

Filling -1 large onion, cooked 25mins to caramelize

400g tin chick peas

10g chilli flakes

2 cloves garlic

10g each grd cumin, coriander, cinnamon, paprika

1 red pepper, cut into strips

4 dried apricots, sliced

4 dates, chopped

Handful chopped mint

Sauce – 1 diced onion

6 carrots, chopped

tbs rose water

tbs cumin

tsp turmeric

250ml veg stock

Garnish with agarve syrup, sesame seeds and chopped parsley


1. Add the pepper and garlic to the onions, cook 5mins

2. Add the rest, cook 5mins

3. Let the mix cool, then squash the whole mix gently to braek the chick peas a little

4. Put 6 pieces of filo on a board, brush with oil. Add a second piece to each, oil again

5. Divide the mix between the 6. Place it across the diagonal.Roll up tightly

6. Brush with more oil

7. Bake at 200c for 25mins

8. Puree – cook the onion for 5mins. Add the carrots, cook 5mins more

9. Add the rest, bring to the boil, then simmer til soft

10. Puree til very smooth

11. Serve the puree either a s a sauce on the plates or as a dip