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Moroccan Chickpea B'Stilla

Course Main Course
Keyword #filo, #moroccan, #plant based meals
Servings 8
Author Robin Asbell


  • 1 tablespoon extra virgin olive oil
  • 2 cups chopped onion
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon cayenne
  • 1 1/2 cups cooked chickpeas drained and rinsed
  • 1 cup pitted prunes sliced
  • 1 cup dried apricot chopped
  • 3/4 teaspoon salt
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cup coconut milk
  • 10 full sheets filo dough
  • 1/2 cup whole almonds toasted and coarsely chopped
  • 1/2 cup melted coconut oil


  • Preheat the oven to 400 F. Prepare a 9 inch round pie pan. In a large saute pan, heat the olive oil over medium high heat, then saute the onions for about 20 minutes, reducing the heat to low once they soften. When the onions are soft and golden, add the spices and stir until fragrant, about five minutes over low heat. Add the beans, fruit, salt, zest and juice and coconut milk and bring to a simmer. Cook until very thick. Let cool.
  • Spray or oil the baking pan, then place a sheet of filo on it. Oil the dough, pressing it into the pan. Place another sheet perpendicular to the first, and alternate, oiling each sheet as you go. When all are used, put the filling in the pan, top with almonds, and fold the filo over the top to cover. Use your fingertips to fluff and ruffle the the filo, and oil generously on top. Cut a couple of slits in the top for steam.
  • Place a sheet of oil on top of the pie in the oven, not tucking it under, just to keep the top from browning too quickly. Bake for 35-40 minutes, until the filo is golden brown and crisp.