6 á 7 slices of puff pastry (AH freezer, box with 10 slices)
220 grams chickpeas, cooked (canned or fresh)
3 tablespoons corn (canned or fresh)
1 red union
1 red chilipeper
2 red bell peppers
100 grs mushrooms
100 grs fresh spinach leaves
ghee, coconut oil or vegetable butter
small bunch of coriander leaves, coarsely chopped
Extra: baking tin or oven dish 22 cm Ø.
Preheat the oven at 200 °C.
First prepare the sauce: grind the cashews (or put them in a clean kitchen towel and hit with a heavy object). Press the clove of garlic. Peel and finely chop the ginger. Put cashews, garlic and ginger in a blender (or mix in a bowl with a hand blender) along with coconut milk, tomato puree, apple syrup, tamari, garam masala, turmeric powder, coriander powder, fenugreek powder and cumin powder. Add salt and pepper and blend into a sauce. Taste if it needs extra salt or pepper.
Rinse the chickpeas and corn in a sieve and drain.
Finely chop the onion, cut the peppers into pieces and the chilli into rings (remove the seeds if you don't like spicy food). Cut the mushrooms into slices. Clean the spinach.
Mix the sauce with the chickpeas, corn, red onion, chilli, peppers, mushrooms, spinach and coriander leaves. This is the filling for the puff pastry.
Grease the baking tin with coconut oil (or butter). Place the puff pastry slices on top of each other and roll them out into a sufficiently large rectangular piece. Place the puff pastry on the bottom of the baking tin (with overhanging edges of dough), put the filling in the baking tin and then cover the top of the filling with the overhanging dough. Prick a few holes in the puff pastry, brush with some ghee or vegetable butter and bake for 40 minutes in the middle of the oven.
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