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2 Tip in the beans and 2 tbsp of stock or water.
2 Tip the dough out on to a clean work surface dusted with flour.
Set aside 12 pieces for garnish. 2 Tip the rest, plus any juice, into a small, heavy-bottomed saucepan.
2 Tip the dough out on to an unfloured work surface.
Blend again until thoroughly mixed. 2 Tip the mix out of the blender on to your work surface and roll it into a rectangle about 2cm thick.
Cook for a minute, then mix with the sausage pieces. 2 Tip in the chopped tomatoes and bring up to a simmer.
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2. Tip in the grated beetroot and stir well.
2. Tip in the cheese and stir to melt, but do not let the mixture boil.
2. Tip the flour into a large mixing bowl and grate over the butter.
2. Tip into mixing bowl with chickpeas; add chopped parsley, coriander and cumin.
2. Tip one lot of nuts into the other and line the empty baking tray with foil.
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