Vegetable and chickpea strudel
6
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
A couple of decades ago, nobody would have believed the versatility we'd have in vegetarian fare. Wrapping vegies in filo pastry is just one of the possibilities
Ingredients
Orange sweet potato (kumara)
250 g, cut into 1cm pieces
Cauliflower
1 cup(s), florets (100g)
Reduced fat oil spread
3 tsp
Brown onion
1 medium, finely chopped
Garlic
1 clove(s), crushed
Curry powder
2 tsp
Ground cumin
1 tsp
Plain flour
1 tbs
Skim milk
1 cup(s), (250ml)
Frozen corn
⅓ cup(s), (55g) thawed
Zucchini
1 small, cut into 1cm pieces
Canned chickpeas, rinsed and drained
1 400g can, ( 1 x 400g can)
Fresh coriander
⅓ cup(s), coarsley chopped
Filo pastry
8 sheet(s)
Oil spray
9 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
2
Boil, steam or microwave sweet potato and cauliflower, separately, until just tender. Drain.
3
Meanwhile, melt spread in a medium saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, curry powder and cumin and cook, stirring, for 1 minute or until fragrant. Add flour and cook, stirring, for 30 seconds. Gradually stir in milk until smooth and bring to the boil. Reduce heat and simmer for 2–3 minutes or until sauce thickens. Stir in corn, zucchini and chickpeas and cook, covered, for 3–4 minutes or until zucchini is just tender. Cool for 15 minutes. Stir in coriander, potato and cauliflower.
4
Lightly spray 1 sheet of filo with oil. Top with another sheet and spray with a little more oil. Repeat layering with remaining filo. Place cooled vegetable mixture along 1 long edge of filo stack. Fold in ends and roll to enclose filling. Place strudel on prepared tray and lightly spray with oil. Bake for 35–40 minutes or until golden and crisp. Cut into slices to serve.
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