Moroccan cauliflower pie

stuffed with a stew of pumpkin, chickpeas and ras el hanout

This pie has all the flavours of the Middle-East and is covered with a crunchy crust of couscous and goat cheese.

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

milk, wheat, gluten

Utensils:

Oven dish / cake mould

Ingredients

Couscous

Goat cheese

Cauliflower

Red onion

Pumpkin

Cooked chickpeas

Garlic

Fried tomato sauce

Ras el hanout

Fresh parsley

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3004
718
31
14
81
15
16
35
53
243

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 200 degrees. Boil 1 litre of water in a pot and add salt to taste.

Wash the vegetables. Cut the cauliflower florets into small bouquets. Peel the pumpkin and cut it into cubes of 1/2cm thick. Cook the cauliflower and the pumpkin in the pot with boiling water for 3 minutes. Remove the vegetables while reserving the cooking water.

Place the couscous in a bowl, add 1 tablespoon of oil, a pinch of salt and cover it with 100ml of the hot cooking water. Make sure that it absorbs all the water. If you notice that it's too dry, you can add a little bit more water. Keep the bowl covered and set aside.

For the filling: chop the onion and garlic. Drain and wash the chickpeas. Chop the parsley. Grate the cheese. Heat 1 tablespoon of oil in a pan sauté the onion and garlic. Add the ras el hanout, the cauliflower, pumpkin and chickpeas. Cook everything for 5 minutes. Add the fried tomato sauce and 100ml of water. Let it cook for another 2 minutes until the water has evaporated. Remove from the heat, add the parsley and season to taste.

Cover a greixonera (20cm diameter) or oven dish with a thin base of couscous. Just sprinkle it over the base, don't add too much. Spread the vegetable filling and cover everything with the rest of the couscous. Finish with the cheese. Bake in the oven for 12-15 minutes.