Moroccan Spiced Pie

Ingredients

• coriander seeds
• cumin seeds
• paprika
• ground cinnamon
• olive oil
• winter squash
• shallots
• gingerroot
• blanched almonds
• pistachios
• craisins
• clear honey
• fresh spinach
• chickpeas
• garlic cloves
• ground cumin
• lemon juice
• fresh cilantro

Preparation

1. 1first , make the harissa yoghurt sauce
2. 2mix the yoghurt and the milk together to make a thin sauce
3. 3stir in the mint and cilantro and season to taste with salt and pepper
4. 4lightly stir in the harissa paste , and set the sauce aside
5. 5preheat oven to 200c
6. 6heat a small skillet over medium heat and dry-roast the coriander and cumin seeds , taking care not to burn them
7. 7grind them coarsely with a mortar and pestle or an electric spice grinder , then transfer to a small bowl
8. 8mix in the paprika , cinnamon , 1 / 2 teaspoon salt and 4 tablespoons of the olive oil
9. 9place the winter squash in a roasting tin , then pour over the spiced oil and toss well to ensure each piece of squash is coated with the oil
10. 10roast for 20 minutes in the pre-heated oven , then set aside
11. 11meanwhile , heat 2 tablespoons of the olive oil in a skillet , then add the shallots and cook , stirring , until they start to brown
12. 12stir in the chopped ginger and 3 1 / 2 oz each of the almonds and pistachios , reserving the remainder
13. 13when the nuts are golden brown , add the craisins , 2 tablespoons of honey , and the spinach
14. 14when the spinach wilts , remove the skillet from the heat and stir in the roasted winter squash
15. 15set aside
16. 16process the chickpeas , garlic , cumin , the remaining oil , lemon juice , 2 tablespoons of water , and salt and pepper to taste , in a processor or with a stick blender
17. 17stir in the chopped cilantro
18. 18melt the butter in a small pan