Ingredients
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
Method
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
