An Arabian recipe filled with chickpeas and vegetables, sweetened with apricots, tomatoes and a hint of mint.
Ready to eat cold, or reheat in the oven
- Gluten free
- Egg free
- Dairy free
- Soya free
- Yeast free
- No added sugar
- Mustard free
- Sesame free
- Nut free
- Celery free
Organically produced: gluten free flour (rice, potato, maize and buckwheat), chickpea (17%), tomato (13%), sustainably sourced palm oil, water*, onion, carrot, kale, bell pepper, apricot (2%), tomato puree, coconut cream, sunflower oil, sea salt*, cider vinegar, bouillon (salt*, rice flour, onion, parsnip, carrot, olive oil, turmeric, parsley), mint (0.2%), herbs and spices and love. *approved non-organic
Allergen Advice See ingredients in BOLD. We also handle nuts, sesame, mustard and soya, so may also contain these allergens.
|Average quantity||per pie:|
|Energy||2150 kJ/515 kCal|
|– of which saturates||12.2g|
|– of which sugars||6.6g|
|Average quantity||per 100g:|
|– of which saturates||5.2g|
|– of which sugars||2.8g|
Remove from box and place pie (in foil) on a baking tray in the centre of a pre-heated oven.
180°C / Fan 160°C / Gas Mark 4 for 20-25 mins.
200°C / Fan 180°C / Gas Mark 6 for 40-45 mins.
Allow to rest in foil for 3 minutes – then enjoy!
Chilled: Store below 5°C. Frozen: Store below -18°C. Do not refreeze once defrosted.