Shrimp, Pepper, & Chickpea Pie

Ingredients

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Harissa

  New York Shuk

  ½ Tbsp or 6g

• Onions

  Raw

  1 medium or 110g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable Broth

  From bouillons. Low sodium

  1 ¼ cup or 300g

• Roasted Red Peppers

  Freshdirect

  2 oz or 55g

• Tomato puree

  Canned, without salt added

  2 tbsp or 31g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  2 cup or 400g

• Red peppers

  Hot chili, raw

  3 pepper or 135g

• Parsley

  Raw

  ¼ cup or 15g

• Puff pastry

  Frozen, ready-to-bake

  1 shell or 47g

Directions

1. Preheat the oven to 390°F.
2. Heat 1/4 of the olive oil in an ovenproof pan over medium heat and add the onion and garlic. Cook gently for a few minutes until slightly softened.
3. Stir in the harissa and tomato puree, and cook for 3 more minutes. Add in the chickpeas, shrimp, peppers, and vegetable broth.
4. Bring to a gentle simmer, then stir through a squeeze of lemon juice and the parsley. Season with salt and pepper if desired.
5. Place the puff pastry on top and brush over the remaining olive oil. Bake for 15 minutes until golden and bubbling. Serve hot with lemon wedges.

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