Nigella Courgette And Chick Pea Filo Pie Recipe [GUIDE]

So, imagine this: flaky, buttery filo pastry with a filling that’s hearty, fresh and unexpectedly vibrant. This pie is a fantastic twist on vegetarian comfort food. Nigella Lawson’s version is a beautiful marriage of textures. the crisp, almost delicate filo on the outside and inside, a lovely mix of courgettes (zucchini if you’re in the US) and chickpeas, all mingled with fragrant spices and herbs. It’s light but filling and it totally satisfies that craving for something wholesome yet indulgent.

What I love most about this pie is how it manages to be both humble and impressive. Courgettes and chickpeas aren’t flashy ingredients but Nigella’s approach elevates them into a dish that feels special enough for guests yet simple enough for a weeknight dinner. There’s this warmth and earthiness from the chickpeas, with courgettes bringing a gentle sweetness and moisture. Wrapped in filo, you get this satisfying crunch that makes every bite a joy.

I remember the first time I tried this recipe, I was a bit skeptical about the filo. I’d always been a bit intimidated by it, thinking it was tricky and easy to tear. But once I got the hang of layering and brushing the butter, the result was stunning. The whole house smelled like something magical was baking. It felt like a little celebration, even if it was just a Tuesday night.

Nigella Courgette And Chick Pea Filo Pie Recipe

Ingredients Needed

Here’s the lineup for this beauty. You don’t need anything complicated which is part of the charm:

• Filo pastry sheets – Usually comes in a pack, very thin and delicate.
• 2 medium courgettes (zucchinis). Grated or thinly sliced.
• 1 can of chickpeas (about 400g/15 oz). Drained and rinsed.
• 1 onion – Finely chopped.
• 2-3 garlic cloves – Minced.
• Fresh herbs – I usually go for parsley and mint; Nigella often uses dill which gives it a lovely brightness.
• Lemon zest and juice. For that fresh zing.
• Ground cumin and coriander. Warm spices that add depth.
• Olive oil – For cooking and brushing the filo.
• Butter – To brush the filo layers; adds richness and helps create that golden crust.
• Salt and pepper – To taste.

Optional extras I sometimes toss in: a handful of feta for creaminess or a sprinkle of chili flakes if I want a bit of a kick.

Equipment Needed

You’ll want to keep things straightforward here. Nothing fancy, just essentials:

• A large frying pan or skillet. To sauté the onions, courgettes and chickpeas.
• A mixing bowl – To combine your filling ingredients.
• A baking dish or pie tin. I usually go with a rectangular or round glass dish, about 9×9 inches or so.
• Pastry brush – This is crucial for brushing melted butter over each filo layer. If you don’t have one, a spoon or even a small brush can work in a pinch but the brush makes life easier.
• Grater or food processor. For the courgettes and lemon zest.
• Knife and chopping board. For all your prep.

Instructions To Make Nigella Lawson’s Courgette And Chick Pea Filo Pie

Alright, here’s the step-by-step and I’ll add some of my little tips along the way.

1. Prep your filling:

   Start by sautéing the finely chopped onion in a good splash of olive oil over medium heat. Cook until soft and translucent. this is where the flavor base forms. Toss in the garlic and let it cook for another minute until fragrant.

2. Add courgettes and spices:

   Grate or thinly slice your courgettes, then add them to the pan. Stir in ground cumin and coriander and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the courgettes soften and release their moisture.

3. Stir in chickpeas and herbs:

   Add the drained chickpeas to the pan and give everything a good mix. Let it cook for a few more minutes so the chickpeas warm through and absorb the spices. Turn off the heat, then stir in fresh chopped herbs (dill or parsley/mint combo), lemon zest and a squeeze of lemon juice for brightness.

4. Prepare the filo layers:

   Now the part that always feels a bit special. laying the filo. Preheat your oven to 180°C (350°F). Butter your baking dish lightly. Take one sheet of filo, lay it in the dish and brush it generously with melted butter. Repeat this, layering about 6-8 sheets, brushing each one.

5. Add the filling:

   Spread the courgette and chickpea mixture evenly over the layered filo base.

6. Top with more filo:

   Cover the filling with another 6-8 sheets of filo, again brushing each sheet with butter. Don’t rush this step. the more even and generous you are with the butter, the crispier and more golden your pie will be.

7. Bake and enjoy:

   Place the pie in the oven for about 30-40 minutes until the filo is beautifully crisp and golden. The smell that fills your kitchen here is unreal.

8. Rest and serve:

   Let the pie cool for a few minutes before slicing. this helps the filling settle so it doesn’t spill out everywhere. Serve it warm with a fresh salad or a dollop of yogurt.

What I Learnt

Making this pie really opened my eyes to how versatile filo pastry can be. it’s like a blank canvas that turns humble ingredients into something elegant. I also learned that patience is key. Brushing each filo layer might seem tedious but skipping it results in a dry or uneven bake. And the butter isn’t just for flavor. it’s what makes the filo crackle and shimmer with that perfect golden finish.

Another lesson? Don’t be afraid of the courgette’s moisture. The chickpeas soak it up and with the spices, it’s far from soggy. This recipe taught me the magic of balancing textures: soft and creamy inside, crisp and crunchy outside.

It’s a vegetarian dish that never feels like a compromise. It’s hearty, vibrant and totally satisfying. I also found that leftovers taste even better the next day, warmed up gently.

FAQs

Can I Make Nigella’s Courgette And Chickpea Filo Pie Ahead Of Time?

Absolutely! This pie can be prepared a day or two in advance. Just make sure to cover it well with foil or cling film and store it in the fridge. When you’re ready to serve, just pop it in the oven to heat through. The filo will stay nice and crispy if you give it a quick blast in the oven.

Can I Substitute The Filo Pastry With Something Else?

Filo really gives this pie its signature texture, but if you’re in a pinch, you could use puff pastry, though it will be a bit more buttery and less crispy. Some people also use shortcrust if they’re looking for a sturdier base, but trust me, filo’s the magic here!

How Can I Make This Dish Vegan?

It’s pretty easy to make this pie vegan! Just replace the butter with olive oil or a vegan butter alternative. You’ll still get all the richness without losing the flavor. If you’re a fan of dairy-free cheese, go ahead and add that in too!