By The Green Parent
23rd September 2022
Ingredients
olive oil, as needed (or sub with water)
1 medium-size brown onion, chopped in small cubes
3 cloves garlic, peeled and chopped finely
2 medium-size white potatoes, peeled and chopped in small cubes
2 medium-size carrots, peeled and chopped in small cubes
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
400 g canned diced tomatoes
400 g canned chickpeas, liquid reserved (equivalent to 1 heaped cup or 250g cooked chickpeas
35g garden peas
vegetable stock, or water, as needed
salt and pepper, to taste
6 Bfree Multigrain Wraps (1 packet)
Instructions
Preparing the Moroccan Chickpea filling:
Add olive oil to a large saucepan over medium-high heat. Add the onion and saute for 5 minutes or until softened. Add the garlic and saute for 3 minutes or until softened.
Add the chopped potatoes, carrots and spices to the pot. Saute to sear the potatoes and carrots.
Add the tomatoes and reduce the heat to medium. For 15-20 minutes, stir occasionally to ensure the ingredients don’t stick to the bottom of the saucepan. Add some stock or water if the tomato sauce is evaporating too quickly (there should be enough liquid in the saucepan so the ingredients don’t stick).
When the potatoes and carrots are almost tender, add the chickpeas and peas. Simmer for another 10 minutes. Season with salt and pepper to taste and set aside.
Assembling the hand pies:
Preheat the oven to 180°C. Line 2-3 baking trays.
Place a wrap on a tray and spoon about ¾ cup of the chickpea mixture onto half of the wrap. Leave a 2 cm gap from the edge.
Use a knife to score 2-3 lines in the other half of the wrap. This will help release any steam when the hand pies are cooked.
Brush the reserved chickpea liquid on the wrap’s 2cm edge.
Fold the wrap in half, pressing the edges together.
Repeat with the remaining wraps. Place the long straight side of two hand pies together so the pies form a circle.
Brush a bowl with olive oil. Place the bowl upside down on the wraps so its edges ‘hold down’ the edges of the pie.
Baking the hand pies:
Bake the pies for 15 minutes. Use a butter knife to VERY carefully remove the hot bowls. If you would like your pies to be golden brown, bake for another 5 minutes.
Enjoy immediately! Store the leftovers in an airtight container in the fridge for 4 days. To serve, reheat in the oven at 180°C for 15 minutes.
