Curried pumpkin and chickpea pie

Ingredients:
1/2 a pumpkin
1 crushed garlic
Olive oil
1 white onion
1 large capsicum
1 medium carrot

1 can of @ceresorganics chickpeas
1 can of @ceresorganics coconut cream
1 tsp paprika
2 Tbsp curry powder
1 tsp turmeric

Sheets of vegan filo pastry
Vegan butter for brushing (I always use @nuttelex coconut oil butter)
Sesame seeds

Method:
1. Pre-heat the oven to 200degrees fan bake and chop pumpkin into roughly 2cm sized cubes. Lay on a baking paper lined tray and drizzle in olive oil before putting in to roast.
2. Heat a cast iron pan on the stove with fresh crushed garlic and 1 tsp olive oil. Fry off thinly diced white onion, capsicum and grated carrot. Leave to fry for 10 minutes.
3. Add a drained can of chickpeas, and cook for 5 minutes before adding in coconut cream and spices and leaving to reduce for 10 or so minutes. Add in the cooked pumpkin at this time (leave the oven on).
4. Once well cooked, layer the filo pastry on top and brush with vegan butter. Bake for 10 minutes until crispy, sprinkle with sesame seeds and serve with a green salad (or with your choice of sauce!)