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Apple Pancakes - Spinach, Bacon & Pumpkin Rigatoni - Moroccan Lamb & Chickpea Tart (part 3)

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Moroccan Lamb & Chickpea Tart

·         Serves 4

·         Prep15 minutes

·         Cook 15 minutes

·         Cost  $3.25 a serve

Nutrition: 2447kJ; 31.5g fat (8g sat); 35g protein; 38g carbohydrate; 5g fibre a serve

Ingredient

·         8 sheets filo pastry

·         Cooking oil spray

·         400g can chickpeas, rinsed

·         1 teaspoon ground coriander

·         1 teaspoon ground cumin

·         ¼ cup lemon juice

·         2 tablespoons vegetable or olive oil

·         500g lamb mince

·         1½ tablespoons Moroccan seasoning

·         1 tablespoon honey

·         1 fresh long red chilli, seeded, thinly sliced

·         2 tablespoons coriander leaves

·         2 tablespoons mint leaves

8 sheets filo pastry
8 sheets filo pastry

500g lamb mince
500g lamb mince

Recipe

1.    Preheat oven to 200°C/ 180°C fan-forced. Grease a 20cm (base measurement) heatproof pie plate. Stack pastry sheets, spraying with oil between each sheet. Fold pastry sheets in half and line pie dish, covering all sides. Bake for 10 minutes or until golden.

2.    Meanwhile, process chickpeas, coriander and cumin in a food processor until finely chopped. Add juice, oil and 2 tablespoons water; process until smooth.

3.    Heat a large frying pan over moderate heat. Spray mince with cooking oil spray. Add mince to pan; cook, stirring to break up lumps, for 5 minutes or until browned. Add seasoning; cook and stir for 30 seconds or until fragrant. Add honey; cook and stir for 5 minutes or until mince is cooked. Spread chickpea mixture over pastry base. Top with mince mixture. Scatter with chilli and herbs. Serve.

 

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