Moroccan Chickpea Hand Pies
Ingredients
- Olive oil, as needed
- 1 brown onion, small cubes
- 3 cloves garlic, chopped finely
- 2 white potatoes, small cubes
- 2 carrots, small cubes
- 1 tsp smoked paprika
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 x 400g can chopped tomatoes
- 1 x 400g can chickpeas, liquid reserved
- 1/4 cup garden peas
- Veg stock or water, as needed
- Salt and pepper, to taste
- 6 x Bfree Multigrain Wraps
Preparation
Add oil to a large saucepan over medium-high heat. Saute onion until softened. Add garlic and saute until softened.
Add potatoes, carrots and spices. Saute to sear the veggies.
Add tomatoes and reduce the heat to medium. For 15-20 min, stir occasionally to ensure the ingredients don't stick to the bottom. There should be enough liquid so the ingredients don't stick otherwise add stock or water.
When the veggies are almost tender, add the chickpeas and peas. Simmer for 10 min. Season with salt and pepper.
Preheat the oven to 180°C. Line 2-3 baking trays.
Place 1 wrap on a lined tray and spoon the filling on half the wrap, 2cm from the edge.
Use a knife to score the other half of the wrap to help release steam when baking.
Brush the reserved chickpea liquid on the wrap's edge.
Fold the wrap in half, pressing the edges together.
Repeat with the remaining wraps. Place 2 hand pies together so the pies form a circle.
Brush a bowl with olive oil and place on top of wraps.
Bake the pies for 15 min. Remove the hot bowls and bake until hot. Enjoy
