Nutrition Information
Per Serve
Energy: 3184kJ/762 Cals (37%)
Protein: 43g (86%)
Fat: 36g (51%)
Sat fat: 15g (63%)
Carb: 58g (19%)
Sugar: 12g (13%)
Fibre: 13g (43%)
Sodium: 1551mg (78%)
Moroccan-spiced pork and chickpea tarts
Topped with fetta, pumpkin and smoky baba ganoush, these delicious spiced pork and chickpea tarts make a quick and easy meal.
Serves
4
Prep
5m
Cooking
25m
Ingredients
- 500g Coles Kitchen Australian Diced Butternut Pumpkin
- 1 red onion, finely chopped
- 500g Coles Australian Pork Mince
- 400g can chickpeas, rinsed, drained
- 120g pkt Coles Australian Baby Spinach
- 1 tbs Moroccan or harissa seasoning
- 2 sheets Coles Frozen Puff Pastry, just thawed, halved crossways
- 150g tub Coles Smokey Baba Ganoush dip
- 100g fetta, crumbled
Method
STEP 1
Preheat oven to 220°C. Line 2 baking trays with baking paper. Cook pumpkin in a steamer over a saucepan of boiling water for 5 mins or until just tender.
STEP 2
Meanwhile, spray a large frying pan with olive oil spray. Place over medium heat. Add onion and cook, stirring, for 2 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 3 mins or until the mince changes colour. Add the chickpeas, spinach and seasoning and cook, stirring, for 1 min or until well combined and spinach just wilts.
STEP 3
Place the pastry sheets on the lined trays. Use a small sharp knife to lightly score a 1cm border around the edge of each sheet (don’t cut all the way through). Spread half the baba ganoush evenly over the pastry sheets. Spoon over mince mixture. Top with pumpkin and fetta. Bake, swapping trays halfway through cooking, for 20 mins or until the pastry is golden brown and puffed.
STEP 4
Transfer tarts to a serving platter. Serve with remaining baba ganoush.
Dietary information
Peanut-free
No added sugar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
