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Moroccan Chickpea and Halloumi Pie
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- 2 garlic cloves
- 80 g onions, quartered
- 10 g olive oil
- 1 tsp ras el hanout
- 1 tsp harissa
- 200 g passata
- 360 g roasted red peppers, preserved, drained, cut in strips (1 cm)
- 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
- 175 g halloumi cheese, diced (1.5 cm)
- 5 g fresh parsley leaves, roughly chopped
- olive oil spray
- 5 filo pastry sheets
- per 1 portion
- 1307 kJ / 311 kcal
- 15 g
- 34 g
- 12 g
- Saturated fat
- 6 g
- 980 mg
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