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you are here: Recipes | Chickpea and ratatouille pie with goat’s cheese

Chickpea and ratatouille pie with goat’s cheese

Top Billing recipe chickpea pie


Chickpea & ratatouille pie with goat’s cheese
Recipes and styling Katelyn Williams Photographs Angie Làzaro Food Assistant Simon Orviss

(serves 4-6)

400g puff pastry
1 red onion, sliced
2 garlic cloves, crushed
1 red pepper, chopped
1 small aubergine, chopped
½ cup halved cherry tomatoes
4 courgettes, chopped
400g can chickpeas, drained & rinsed
1t thyme leaves
1T chopped parsley
1 egg
75ml cream
100-150g goat’s cheese

Roll out pastry and cut a rectangle. Prick centre leaving a 1cm border and bake at 200˚C until golden brown. Sauté onion until soft. Add garlic and vegetables and cook until soft. Stir in chickpeas and herbs. Season and place in pastry case. Whisk egg and cream, season and pour over pie. Top with sliced goat’s cheese and bake at 180˚C for 40-45 minutes or until set and golden brown. 



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