1 tbsp oil
1 onion, finely chopped
1 tbsp medium curry powder
75g frozen peas
400g can Cooks & Co Chickpeas, drained and rinsed
2 Cooks & Co Red Frenk Chillies, thinly sliced
500g shortcrust pastry
1 medium egg, beaten
1 tsp black sesame seeds
Preheat the oven to 200oC, gas mark 6.
1. Heat the oil in a frying pan and fry the onion for 4-5 minutes. Add the curry powder and cook for a further 1 minute. Stir in the peas and chickpeas and cook for 2-3 minutes.
2. Transfer to a food processor, add 2-3 tbsp water and pulse to give a coarse texture, crumble in the feta and add the chillies, season to taste.
4. Place on a baking tray, brush with egg and sprinkle with sesame seeds. Bake for 20-25 minutes until golden. Drizzle with extra oil and scatter over a few basil leaves to serve.
Great served with mango chutney. Swap the feta for chopped tofu and brush with a little water for a vegetarian option.