Chickpea and tahini pie

I’ve taken inspiration for this pie from Honey & Co’s lamb siniya, an alternative to shepherd’s pie with a filling of minced lamb and a distinctive topping of yoghurt and tahini. This version pairs that unique topping with a vegetarian filling of chickpeas, browned onions and spinach. If you’re struggling to find za’atar, use a mix of thyme and oregano instead. Prep 10 min Cook 25 min Serves 4-6

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 200C (180C fan)/390F/gas 6, then toast the almonds on a tray for six minutes, remove and set aside to cool.

Step 2

Warm two tablespoons of the oil in a 25cm-wide cast-iron skillet or ovenproof pan, add the garlic and cumin, and fry for 30 seconds, until aromatic. Add the onions and a teaspoon of salt and cook, stirring regularly, over a high heat for six to eight minutes, until the onions have softened and started to brown.

Step 3

Tip the chickpeas into a large bowl, then crush them briefly with a potato masher. Tear up the spinach, then stir it into the bowl with the yoghurt, lemon juice, za’atar, cayenne pepper and two tablespoons of olive oil. Stir the chickpea mix into the onion skillet and press down with a spatula to level out the surface.

Step 4

Whisk the eggs, tahini, yoghurt and salt, pour all over the filling, then bake for 15 minutes, until browned at the edges. Just before serving, roughly chop the roast almonds and scatter over the top.