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 clove or 6g

• Vegetable Broth

  From bouillons. Low sodium

  1 ¼ cup or 300g

• Red peppers

  Sweet, cooked, boiled, drained, with salt

  4 tbsp or 48g

• Tomato puree

  Canned, without salt added

  2 tbsp or 31g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Red peppers

  Hot chili, raw

  3 pepper or 135g

• Parsley

  Raw

  4 tbsp or 15g

• Puff pastry

  Frozen, ready-to-bake

  1 shell or 47g

Directions

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

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