Spicy Vegetable Stack with Chilli Chickpeas

Roasted vegetables & crisp pastry stacked with tomato and onion relish, with a generous serving of pan fried chilli infused chickpeas....now this is what I call a party in your mouth! So many unique flavours coming togethter to make one delicious, healthy and hearty meal.

My Spicy Vegetable Stack was thoroughly enjoyed and here's how easy it is to create this wonderful dish!

 

Ingredients for two stacks: 
1 potato, 1 zucchini, 1 capsicum, 1/4 pumpkin, 2 tomatoes, 1 onion, 200 grams cooked chickpeas, chilli flakes, salt, few spoons oil for pan frying, 1 sheet puff pastry sheet cut into small portions.
   
Make:
Lightly pan fry with chilli flakes, all vegetables cut into large pieces until cooked but still crispy. Add salt as required.

To make tomato relish, simply cook chopped onion and tomatoes together and add salt (and chilli powder if required) for flavour.

On an oven bake tray, lay down first piece of puff pastry, then stack various vegetables on top followed by tomato relish then another piece of puff pastry etc. Use a bamboo skewer to hold the stack in place. Place completed stacks in oven at 160deg, until you can see the puff pastry is crisp and well baked (should take about 20 minutes).

To make chilli chickpeas, pan fry chopped onions, chilli flakes and cooked chickpeas until you achieve the char-grilled look.

Prepare your plate with your Spicy Vegetable Stack, chilli chickpeas and salad, as seen in our photo above. Enjoy!!