Instructions

1. Preheat the oven 180C. Grease a round tin with oil.
2. Thinly slice the onion. Peel and dice the sweet potato or squash into 1cm pieces. Finely chop the red pepper and apricots.
3. Heat the oil in a large frying pan and cook the onion for 5 minutes until softened. Add the chopped veggies and sauté for 10minutes.
4. Add the garlic, harissa paste and the spices. Stir for a few seconds. Add the chickpeas and apricots, cook for a few minutes, then add raisins/cranberries and parsley. Set aside to cool.
5. Layer a filo sheet in the tin, then brush or spray it with oil. Arrange another sheet at an angle, then another one (keep oiling them as you go) - the pastry should overhang all around the edge of the tin. 3 layers should be enough to work with.
6. Tip the veg mixture in the tin, then fold over the overhanging pastry, scrunching it to create a textured finish. Fill any gaps in the top with scrunched sheets of the remaining filo sheets. Spray or brush the top with oil.
7. Bake for 15 minutes until golden, then carefully remove it from the tin and put it on a wire-rack, placed in a baking sheet. Put it back in the oven for 5 minutes for the sides to crisp up (be careful not to burn the top though - so you might want to cover it with foil).
8. Serve warm.