Chickpea sambusa with spinach and mint
- Preparation and cooking time
- Total time
- Easy
- Makes 15
Skip to ingredients
- 1 small onionroughly chopped
- 400g tin chickpeasdrained and rinsed
- roughly chopped to make 3 tbsp mint leaves
- a handful spinach
- 1 tsp fine sea salt
- ground to make 1 tsp black peppercorns
- 1 tsp ground cumin
- 1 tsp (optional) dill seeds
- 320g pack puff pastry
- 1 small eggbeaten
- 1 tsp black sesame seedsto garnish (optional)
Nutrition: per serving
- kcal111
- fat6.4g
- saturates2.8g
- carbs9.7g
- sugars0.6g
- fibre1.6g
- protein2.9g
- salt0.5g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and line a large baking tray (or two smaller trays) with baking paper.
step 2
Put the onion in a food processor and pulse a few times, then add 100g of the chickpeas, the mint and spinach, and pulse so it comes together. Put the mixture into a large bowl and stir in 1 tsp of salt, the pepper, cumin, dill seeds, if using, and the remaining chickpeas.
step 3
Lightly flour a worksurface and the pastry, and roll it out to 37cm x 28cm. Using an 8cm cutter, stamp out 15 rounds, then put 1 tsp of the filling in the middle of each one and bring up the edges to create a triangle shape. Press to seal, creating a samosa-style triangle. Repeat with the remaining pastry.
step 4
Put on the baking tray, seam-side down. Brush each one with the egg wash and scatter over the black sesame seeds or a sprinkle of sea salt flakes and a few grindings of black pepper, if you like. Bake for 15 minutes then, when the pastry has fully risen, lower the oven temperature to its lowest setting and bake for 10-15 minutes or until the layers are dry and crispy.
