Middle Eastern-Style Pulses & Harissa Filo Pie - Cuisine Magazine - From New Zealand to the World

Name: Middle Eastern-Style Pulses & Harissa Filo Pie - Cuisine Magazine - From New Zealand to the World
Ingredients: 2 tablespoons olive oil, plus extra for brushing filo; 1 onion, chopped; 2 cloves garlic, finely chopped; 1 teaspoon cumin seeds; 1 teaspoon ground coriander; 2-3 tablespoons harissa; 2 carrots, peeled, chopped; 300g pumpkin, peeled, cut into 1-2 cm dice; 1 x 400g can chopped tomatoes; 10 dried apricots, sliced; 1 x 400g can chickpeas, drained, rinsed; 1 x 400g can lentils, drained, rinsed; 1 large handful coriander leaves, roughly chopped; 100g feta (optional); 10 sheets filo pastry; 1 tablespoon sesame seeds

www.cuisine.co.nz

There’s minimal effort involved here if you use tinned pulses. Adjust the harissa to your liking and the brand you are using – I prefer it on the spicy side but

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