Vegan Butternut Squash Pie | olivemagazine

Ingredients

• 2 tbsp vegetable oil
• 2 onions finely chopped
• 2 cloves garlic crushed
• thumb-sized piece ginger peeled and grated
• 2 tsp cumin seeds
• 2 tsp ground coriander
• 2 x 400g tins chickpeas drained and rinsed
• 1 butternut squash deseeded and cut into 2cm cubes (700g prepared weight)
• 2 tbsp harissa
• 400ml vegetable stock
• 150g spinach
• steamed greens or salad to serve
• 500g plain flour plus extra for dusting
• ½ tsp ground turmeric
• 250g vegan baking block cubed
• 2 tbsp plant milk