Zucchini and Chickpea Filo Pie

• 1/2 teaspoon cumin seeds
• 1 small onion or 1/2 large onion, finely diced
• 2 tablespoons olive oil
• 1/2 teaspoon turmeric
• 1 teaspoon ground coriander
• 3 plump zucchini
• Generous 1/2 cup basmati rice
• 2 1/4 cups vegetable stock, or chicken if you prefer
• 2 15-ounce cans of chickpeas, drained
• Scant 1/2 cup melted butter
• 7 ounces filo pastry dough
• 8-inch springform pan

1. Preheat the oven to 400F and put in a baking sheet.
2. Gently fry the cumin seeds and onion in the olive oil until the onions soft.
3. Add the turmeric and coriander.
4. Dice the zucchini (unpeeled), add them to the onion mixture, and cook on a fairly high heat to prevent the zucchini becoming watery.
5. When they are soft but still holding their shape, add the rice and stir well, letting the rice become well coated in the oil.
6. Add the stock 1/2 cup at a time, stirring while you do so.
7. When all the liquid has been absorbed the rice should be cooked, so take it off the heat, stir in the chickpeas, and check the seasoning.
8. Brush the insides of the springform pan with some of the melted butter.
9. Line the bottom and sides of the pan with 3/4 of the filo, buttering each piece as you layer.
10. Leave a little filo overlapping the sides, and keep 34 layers for the top.
11. Carefully put in your slightly cooled filling, and then fold in the overlaps.
12. Butter the last layers of filo and scrunch on top of the pie as a covering.
13. Brush with a final coat of butter, and put in the oven for about 20 minutes, or until the filo is golden and the middle hot.
14. Check this by inserting a slim, sharp-bladed knife (or cake tester).
15. If, when you remove it, it feels hot when you press it against your wrist, the pies ready.

cumin seeds, onion, olive oil, turmeric, ground coriander, zucchini, generous, vegetable stock, chickpeas, butter, pastry dough, pan

Taken from www.cookstr.com/recipes/zucchini-and-chickpea-filo-pie (may not work)