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Moroccan Spinach and Chickpea Strudel

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Moroccan Spinach and Chickpea Strudel

This aromatic, full-flavoured recipe is a good one to have up your sleeve. Serve with plain or coconut yoghurt, infused with chopped fresh mint, a little salt and ground roasted cumin.


Serves 4-6

85g butter (replace with dairy-free alternative to make vegan friendly)
1 quantity strudel pastry or 6–8 sheets of bought filo (Jus Rol's filo pastry is suitable for vegans)
Extra flour, to dust

For the filling
2 red onions
1 red pepper
80g dried apricots
1 garlic clove
400g tin chickpeas
200g baby spinach leaves
Large handful of coriander
1 tbsp olive oil
1 tsp tomato purée
1 tsp harissa paste
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp crushed dried chillies
½ tsp smoked paprika
¼ tsp ground cinnamon
400g tin chopped tomatoes
100g flaked almonds
Salt and freshly ground black pepper


  1. For the filling, halve and peel the onions, then slice thinly into half rings. Deseed the pepper and cut into thin slices. Finely chop the apricots. Peel and crush the garlic. Drain and rinse the chickpeas and wash the spinach. Roughly chop the fresh coriander. Set everything aside, in separate bowls.
  2. Heat the oil in a medium saucepan, add the onions, cover with a damp cartouche and a lid and sweat over a low heat until soft, checking regularly that they don’t begin to brown.
  3. Remove the cartouche and add the red pepper to the onions. Cook until the pepper begins to soften, then add the garlic and continue to cook for 1 minute, stirring. Add the tomato purée, harissa, coriander and cumin seeds, crushed dried chillies, paprika and cinnamon. Mix well and cook for 1–2 minutes.
  4. Add the tomatoes and apricots to the pan, stir well and simmer gently, uncovered, for 10–15 minutes, to drive off excess liquid and concentrate the flavour. When the mixture is moist but not runny, add the chickpeas and spinach and heat through until the spinach is just wilted.
  5. Add the chopped coriander and two thirds of the flaked almonds. Season with salt and pepper, remove from the heat and set aside to cool.
  6. Meanwhile, heat the oven to 200°C/gas mark 6. Melt the butter and grease a large baking sheet.
  7. Gently stretch the strudel pastry on a floured tea towel to a large rectangle and trim the edges with a large knife. If using bought filo, arrange overlapping sheets on a floured tea towel to make a rectangle approximately 30 x 40cm.
  8. Brush the pastry with the melted butter and place the chickpea filling in a line down the short edge of the pastry, leaving a 2cm border. Using the tea towel to help, roll the pastry around the filling, in a fairly tight roll, brushing off any excess flour as you roll. Lift the cloth and gently tip the strudel onto the prepared baking sheet, with the pastry join underneath.
  9. Brush the pastry with more butter and sprinkle over the remaining almonds, then bake in the middle of the oven for 25–30 minutes, or until the pastry is golden brown and the filling is piping hot. Remove from the oven and transfer to a warm serving dish.

Note to vegans

This recipe was revised on 11th January 2017 for Veganuary, to ensure that vegan alternatives are provided. To complete the meal, serve with coconut yoghurt, instead of plain yoghurt, infused with chopped fresh mint, a little salt, ground roasted cumin and half a teaspoon of lemon juice.

You can learn how to cook more delicious vegan recipes in our brand new, entirely vegan cookery class on 18th October 2017. Click here to learn more.

Lily Grouse

Author: Lily Grouse

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