Root vegetable, chickpea, and feta tart - delicious. magazine

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 large garlic cloves, finely chopped
• Pinch saffron threads, crumbled or ground using a pestle and mortar
• 2 parsnips, coarsely grated
• 300g celeriac, coarsely grated
• 400g tin chickpeas, drained
• 1 tsp sumac
• 1 heaped tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp pul biber (aleppo pepper flakes)
• 2 large carrots, coarsely grated
• Finely grated zest 1 unwaxed lemon, plus half its juice
• 1 heaped tbsp clear honey, plus extra to drizzle
• Bunch (about 30g) dill, finely chopped
• Bunch (about 30g) flatleaf parsley, finely chopped
• 2 handfuls dried barberries
• 200g feta, finely crumbled
• 100g shelled pistachios, roughly chopped
• 6 sheets filo pastry
• 75g unsalted butter, melted
• You’ll also need
• 26cm round ovenproof dish