Prawn, pepper & chickpea filo pie

• olive oil↗1 tbsp tbsp

  plus 1 tsp

• onion↗1

  finely chopped

• garlic cloves↗2

  crushed

• 1-2 tsp harissa

  to taste

• tomato purée↗2 tbsp tbsp
• can chickpeas↗400g g

  drained and rinsed

• raw king prawns↗300g g
• roasted red peppers↗3

  from a jar, finely sliced

• vegetable stock↗300ml ml
• lemon↗1

  cut into wedges

• small bunch of parsley↗

  finely chopped

• sheets of filo pastry↗6

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Heat the 1 tsp of oil in an ovenproof pan over medium heat and add the onion and garlic. Cook gently for a few minutes until slightly softened. Stir in the harissa and tomato purée, and cook for 3 mins more. Tip in the chickpeas, prawns, peppers and stock.

2. 2

   Bring to a gentle simmer, then season, stir through a squeeze of lemon juice and the parsley. Ruffle the pastry sheets on top and brush over the remaining olive oil. Bake for 15 mins until golden and bubbling. Serve with lemon wedges.