Moroccan Vegetable Bastilla

Moroccan Vegetable Bastilla is a delightful, flaky pastry filled with a fragrant mix of spiced vegetables and nuts, offering a perfect blend of textures and flavors. This vegan version captures the essence of traditional Moroccan cuisine while being entirely plant-based.

Ingredients

• Phyllo dough - 6 sheets
• Olive oil - 3 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, grated
• Zucchini - 1 medium, grated
• Red bell pepper - 1, diced
• Chickpeas - 200 grams, drained and rinsed
• Raisins - 50 grams
• Almonds - 50 grams, chopped
• Cinnamon - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Vegetable broth - 100 ml

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. Add the grated carrot, zucchini, and diced red bell pepper to the skillet. Cook for about 5 minutes until softened.
4. Stir in the chickpeas, raisins, chopped almonds, cinnamon, cumin, paprika, salt, and black pepper. Pour in the vegetable broth, mix well, and cook for another 5 minutes until the mixture is heated through and slightly thickened.
5. Remove from heat and fold in the chopped parsley and cilantro. Allow the filling to cool slightly.
6. Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil. Place another sheet on top and repeat the process with 2 more sheets for a total of 4 sheets.
7. Spoon half of the vegetable filling onto the center of the layered phyllo. Fold the edges of the dough over the filling to create a parcel. Brush the top with olive oil.
8. Repeat the layering and filling process with the remaining 2 sheets and filling to create a second bastilla.
9. Place both bastillas on a baking tray lined with parchment paper and bake for 25-30 minutes or until golden brown and crispy.
10. Remove from the oven, let cool for a few minutes, then cut into wedges and serve warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins and minerals from a variety of vegetables.

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