Shrimp, Pepper, & Chickpea Pie

Ingredients

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Harissa

  Al'fez

  1 tsp or 6g

• Tomato puree

  Canned, without salt added

  2 tbsp or 31g

• Chickpeas

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

  2 cup or 480g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Red peppers

  Sweet, cooked, boiled, drained, with salt

  3 pepper or 219g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Parsley

  Raw

  4 tbsp or 15g

• Phyllo dough

  6 sheet dough or 114g

Directions

1. Preheat the oven to 400°F. Have an oven-safe 10-12 inch skillet or braiser ready.
2. Heat one-fourth of the olive oil over medium heat. Add the finely chopped onion and crushed garlic and cook, stirring, until softened and fragrant, 3-4 minutes.
3. Stir in the harissa and tomato puree and cook 1-2 minutes. Add the chickpeas, shrimp, sliced roasted red peppers, and vegetable broth, and bring to a gentle simmer.
4. Squeeze in a little lemon juice and stir in most of the chopped parsley. Season with salt and pepper to taste.
5. Brush the top sheet of phyllo lightly with some of the remaining olive oil. Working quickly, layer sheets over the skillet, brushing each sheet with a little oil and crumpling or tucking edges to fit, to form a loose lid.
6. Transfer to the oven and bake until the phyllo is golden and the filling is bubbling, about 15 minutes. Let rest 5 minutes. Scatter with remaining parsley and serve hot with lemon wedges.