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Photo of Vegetable and chickpea filo parcels by WW

Vegetable and chickpea filo parcels

5
Points®
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Easy
You'll be eager to open this surprise package of roasted vegies, chickpeas and creamy ricotta.

Ingredients

Butternut pumpkin

600 g, peeled, cut into 1.5cm pieces

Zucchini

1 large, cut into 1.5cm pieces

Red capsicum

1 medium, cut into 1.5cm pieces

Moroccan seasoning

3 tsp

Canned chickpeas, rinsed and drained

¾ cup(s), (130g)

Filo pastry

8 sheet(s)

Reduced-fat ricotta cheese

100 g

Plain or natural yoghurt, low-fat, no added sugar

½ cup(s), (125ml)

Fresh mint

2 tbs, chopped

Lemon juice

1 tbs

Oil spray

8 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper.
  2. Place the pumpkin, zucchini and capsicum on 1 of the prepared trays. Sprinkle with 2 teaspoons of the Moroccan seasoning and lightly spray with oil. Bake for 25 minutes or until golden and tender. Transfer to a bowl. Cool to room temperature. Add the chickpeas.
  3. Lightly spray 1 sheet of filo with oil. Top with another sheet of filo and spray with a little more oil, then fold stack in half. Place one-quarter of the vegetable mixture along 1 long edge of filo. Sprinkle with 25g of the ricotta. Fold in the ends and roll filo to enclose filling. Repeat with remaining filo, vegetable mixture and ricotta to make 4 parcels.
  4. Place parcels on prepared tray. Lightly spray tops with oil and sprinkle with the remaining Moroccan seasoning. Bake for 20 minutes or until crisp and golden.
  5. Meanwhile, combine yogurt, mint and juice in a bowl. Serve filo parcels with the mint yogurt.

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