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1
Preheat the oven to 400F and put in a baking sheet.
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2
Gently fry the cumin seeds and onion in the olive oil until the onions soft.
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3
Add the turmeric and coriander.
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4
Dice the zucchini (unpeeled), add them to the onion mixture, and cook on a fairly high heat to prevent the zucchini becoming watery.
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5
When they are soft but still holding their shape, add the rice and stir well, letting the rice become well coated in the oil.
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6
Add the stock 1/2 cup at a time, stirring while you do so.
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7
When all the liquid has been absorbed the rice should be cooked, so take it off the heat, stir in the chickpeas, and check the seasoning.
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8
Brush the insides of the springform pan with some of the melted butter.
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9
Line the bottom and sides of the pan with 3/4 of the filo, buttering each piece as you layer.
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10
Leave a little filo overlapping the sides, and keep 34 layers for the top.
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11
Carefully put in your slightly cooled filling, and then fold in the overlaps.
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12
Butter the last layers of filo and scrunch on top of the pie as a covering.
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13
Brush with a final coat of butter, and put in the oven for about 20 minutes, or until the filo is golden and the middle hot.
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14
Check this by inserting a slim, sharp-bladed knife (or cake tester).
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15
If, when you remove it, it feels hot when you press it against your wrist, the pies ready.
