Spiced Chickpea Pastry Parcels
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 tablespoons olive oil
- 2 cloves garlic
- small chunk of ginger
- 1–2 bird's eye chillies
- 1 brown onion
- 1 teaspoon curry powder
- 1 teaspoon nigella seeds
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- 1 bay leaf
- 7 oz cherry tomatoes
- 1 courgette
- 400ml canned coconut milk
- 240g canned chickpeas
- 2 x 11 oz sheets ready-rolled puff pastry
- 1 tablespoon plant-based milk
- pinch of fennel seeds
- pinch of flaky sea salt
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Preparation
Step 1
Warm the olive oil in a large frying pan set over medium–low heat; add the garlic, ginger and chilli, and cook for 2–3 minutes until fragrant.
Step 2
Add the onion, curry powder, nigella seeds, turmeric, black pepper, bay leaf (if using) and a pinch of salt; cook for 10 minutes until softened and golden.
Step 3
Increase the heat to medium–high, add the tomatoes, courgette and a large pinch of salt (this will help draw the water out of the courgettes). Cook for 10–15 minutes until jammy and golden.
Step 4
Pour in the coconut milk, add the chickpeas and bubble vigorously for 8–10 minutes, until most of the liquid has reduced but the mixture is not completely dry. Taste to check the seasoning and adjust as needed; set aside briefly to cool. Preheat the oven to 180°C fan / 390°F.
Step 5
Place a large baking tray in the oven to warm. Unroll the pastry onto the sheet of baking parchment it comes with and divide it into 4 equal rectangles, about 16 x 20cm / 6 x 8″. Spoon the chickpea mixture onto one half of each rectangle, leaving a roughly 2cm / 1″ border; fold over the pastry to encase the filling and press down the edges to seal. Use a fork to crimp the edges and using a knife, pierce a small hole in the top of each parcel. Brush the tops with plant-based milk and scatter over the fennel seeds (if using). Remove the tray from the oven and carefully slide the parchment along with the parcels onto the tray; bake for 20–25 minutes until the pastry is crisp and golden.
Step 6
To make the coconut and coriander sambal (optional), stir together the coriander, red onion, desiccated coconut, lime zest, juice and coconut yoghurt (if using) in a small bowl. Add more lime zest and juice, to taste. Serve with the warm pastry parcels.
Step 7
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