Dessertsdeliciouslyella
Spiced Chickpea Pastry Parcels
These spiced chickpea pastry parcels are the perfect thing to make for a summer Sunday lunch, or to pack for a picnic as something a little special. With fragrant spices, packed with veggies and chickpeas, and golden flaky pastry, they were an instant hit at DE HQ — we’re sure they will be for you, too!
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●oven
- ●knife
- ●bowl
📝 Preparation Steps
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.
olive oil2 tablespoons
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.
curry powder1 teaspoonnigella seeds1 teaspoonground turmeric1 teaspoonground black pepper0.5 teaspoonbay leaf1
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.
courgette1
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.
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.
plant-based milk1 tablespoon
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.
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