This is my crispy Prawn Chorizo Chickpea Pie and it’s perfect for summer because it combines all the flavours of a fresh and spicy meal, almost Spanish holiday kind of vibe, but still holds that comforting element I absolutely love. Give it a go and I promise you it won’t disappoint.
The pie filling is so fresh and delicious combining prawns, chorizo, and chickpeas with paprika, oregano, chicken stock, and cream. Topped with scrunched up balls of filo and baked in the oven until crispy...it's the ultimate comfort food for a summer's day.
If you're a fan of savoury pies, then you'll love my chicken pot pie using puff pastry, simple boursin pie and my marry me chicken pie, both recipes are great when you're craving creamy deliciousness.
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Why You'll Love This Recipe
One pan meal: This prawn chorizo and chickpea pie is all made in one pan and then cooked in the oven. So there's little washing up and hardly any mess to clear up!
Customisable: I've made this pie with prawns, chorizo, and chickpeas, but if you'd like to switch things up you could add chicken, broccoli, peas, or make it vegan and substitute the prawns with extra firm tofu broken into cubes.
Simple and delicious: The majority of the flavours that you'll find in this recipe will be in your store cupboard. Just buy the prawns, chorizo, chickpeas, and filo pastry and you're ready to go! It's a great dish to make to eat throughout the week, or if you're cooking up a storm for a dinner party, this is a great centrepiece!
If you love the flavour of prawns and chorizo, then you'll love my prawn and chorizo pasta! Another great one is my tomato and chorizo risotto, a great one for summer too!
Ingredients
Onion: As a base for the pie, you'll just need to fry off some onion. I've used white onion but you can use red onion or shallots!
Garlic: I always use fresh garlic cloves in my recipes, but if the only thing you've got are garlic granules, then go for it!
Chorizo: A classic Spanish chorizo is such a great addition that adds a lovely spicy kick to this recipe.
Paprika: To add to the smokiness from the chorizo, we want to add some smoky sweet paprika. If you don't have paprika, you could use cayenne pepper.
Oregano: Dried oregano is key to adding freshness and herbiness to this recipe. You can also use fresh oregano if you like. Mixed herbs will also do for this recipe.
Chickpeas: I've used tinned chickpeas for this recipe. My favourite brand is Bold Bean Company, but any good quality chickpeas from your local supermarket will do!
Chicken stock: To loosen up the sauce, we want to add extra liquid flavour. I've used Knorr chicken stock cubes with water, but you could also use fish stock or veggie stock.
Cream: Single or light cream is perfect for this recipe.
Flour: This is to thicken up the sauce a bit and make it more viscous.
Prawns: You want raw fresh prawns, not pre-cooked prawns. I bought frozen raw prawns and then let them defrost before adding them to the pie. If you've got some leftovers prawns and need to use them up, then my shrimp scampi recipe without wine is a great one!
Filo: I love placing filo on top of a pie because the crispiness is to die for! You can also use puff pastry if you'd prefer! Just make sure to add it on as a sheet, not scrunching it up.
Butter: You'll need some melted butter to brush over the filo when it's placed on top of the filling, before it goes in the oven.
Variations
Vegan: If you'd like to make a vegan version of this prawn chorizo and chickpea pie, substitute the prawn and chorizo with some extra firm tofu, sliced into little cubes. Add in some peas for a bit more texture. Use plant-based cream (unsweetened soy cream) and veggie stock. Make sure to use vegan butter.
More vegetables: If you're looking for a pie with a few more veggies, I'd recommend adding in some peas, sliced red pepper, or finely chopped broccoli florets.
Step by Step Instructions with Photos
Step 1: Place an ovenproof dish on the stovetop medium heat and add in some olive oil. Add in sliced onions and garlic. Fry for a couple of minutes.
Step 2: Once your onion and garlic has softened, add in pepper, kosher salt, oregano, paprika, chopped chorizo, and chickpeas. Fry for 5 minutes, stirring frequently.
Step 3: Pour in your chicken stock and cream, give it a stir, then sprinkle in the flour. Stir until the sauce is smooth, then cook for a further 2 minutes. Taste and season accordingly. Preheat the oven to 200C/390F.
Step 4: Add in your raw fresh prawns and give the filling a stir. It should be creamy but not too thick. So if you think it's too thick, add a splash more chicken stock to loosen it up a bit.
Step 5: Get your filo pastry sheets. Grab a sheet and scrunch it up into a loose ball and place it onto the pie filling. Then cover the whole mixture using up all your filo sheets.
Step 6: Once you've covered your chorizo, prawn and chickpea pie with scrunched up filo balls, drizzle with melted butter. Place in the oven for 30 minutes or until the filo pastry is golden and crispy.
What to do with leftovers
Storage: You can either keep the pie in its ovenproof dish, covered and in the fridge. Or you can transfer the pie into Tupperware. Refrigerate for up to 3 days.
Freezing: Transfer into airtight containers and freeze for up to 3 months. The texture of the filo and the filling might not be the same, but will still taste delish! Make sure to thaw overnight in the fridge before reheating using the instructions below.
Reheating: If your pie is still in the ovenproof dish, preheat the oven to 200C/390F and reheat in the oven for 10-20 minutes. Or, reheat in the microwave for a speedy eat.
FAQs
You want the filling to be creamy but not thick. Add some more chicken stock if it's too thick, and add a bit more flour if the filling is too runny.
Absolutely! You can add green peas, chopped red bell pepper, or mushrooms for a meaty texture!
Yes, if you'd like to make a vegan version of this prawn chorizo and chickpea pie, substitute the prawn and chorizo with some extra firm tofu, sliced into little cubes. Add in some peas for a bit more texture. Use plant-based cream (unsweetened soy cream) and veggie stock. Make sure to use vegan butter.
Other recipes you might love!
If you tried this Prawn Chorizo Chickpea Pie or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Prawn Chorizo Chickpea Pie
Ingredients
- 2 tablespoon olive oil
- 1 white onion finely sliced
- 3 garlic cloves minced
- 200g chorizo chopped into small chunks
- ½ tablespoon oregano
- ½ tablespoon paprika
- 400g tinned chickpeas 240g real weight
- 200 ml chicken stock
- 300ml cream single/light
- 1 tablespoon flour
- 200g raw fresh prawns
- 270g filo pastry 7 sheets
- 2 tablespoon butter melted
Instructions
- Place an ovenproof dish on the stovetop medium heat and add in some olive oil. Add in sliced onions and garlic. Fry for a couple of minutes.
- Once your onion and garlic has softened, add in some ground black pepper, kosher salt, oregano, paprika, chopped chorizo, and chickpeas. Fry for 5 minutes, stirring frequently.
- Pour in your chicken stock and cream, give it a stir, then sprinkle in the flour. Stir until the sauce is smooth, then cook for a further 2 minutes. Taste and season with either salt, pepper, oregano, or paprika accordingly. Preheat the oven to 200C/390F.
- Add in your raw fresh prawns and give the filling a stir. It should be creamy but not too thick. So if you think it's too thick, add a splash more chicken stock to loosen it up a bit.
- Get your filo pastry sheets. Grab a sheet and scrunch it up into a loose ball and place it onto the pie filling. Then continue to cover the whole mixture using up all your filo sheets.
- Once you've covered your chorizo, prawn and chickpea pie with scrunched up filo balls, drizzle with melted butter. Place in the oven for 30 minutes or until the filo pastry is golden and crispy. Enjoy with an optional sprinkling of parmesan!
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