Chickpeas are a staple in my diet. They are such a versatile little ingredient. This post is dedicated to my friend who I believe is even more addicted to chickpeas than me…Amanda. Seeing as it was her birthday this week too, I think this is the perfect post for such a great friend.
The lovely little bar where I like to hang on weekends closed its doors to the public last night in preparation for their big move to an even bigger and better location. Tonight they are celebrating this move with some staff and friends and thanks to Snott, I have the privilege of attending! I’m taking these little gems along and have no doubt they’ll be a hit.
These are perfect for entertaining. Little effort is required and they look fantastic. I am a massive fan of cumin and coriander so I just love this combination of flavours. You could experiment with other herbs and spices such as oregano, rosemary and thyme and add carrots, potatoes or corn to mix it up.
The bits and pieces
3 tins chickpeas, drained and rinsed
2 tablespoons good quality olive oil
4 garlic cloves, finely chopped
2 brown onions, finely chopped
1 large red capsicum, seeded, membrane removed and roughly chopped
1 small chilli, seeded and finely chopped
1 tablespoon cumin seeds
1 tablespoon coriander seeds
250g baby spinach
1 cup frozen peas
2 tablespoons tahini
2 tablespoons dry breadcrumbs
1/2 lemon juiced
1 large handful mint leaves, chopped
1 large handful coriander leaves, chopped
1 teaspoon salt
1/2 teaspoon cayenne pepper
5 sheets pre-made puff pastry
1 quantity egg wash (1 egg, 100ml milk, pinch of salt, whisked) for brushing
paprika, for sprinkling
Place chickpeas in a large bowl. Blend chickpeas with a stick blender until mashed but not completely smooth – you want the mixture to still be slightly chunky.
Heat olive oil in a saucepan over medium heat. Add the garlic, onion, capsicum and chilli and cook until soft. Add the cumin and coriander seeds and cook for about 10 minutes, stirring regularly, until aromatic. Add the spinach and peas, stir for 1 minute, or until slightly wilted, remove from heat. The spinach and peas will continue to cook while off the heat. Allow to cool slightly.
Meanwhile, add the breadcrumbs, tahini, lemon juice, mint and coriander to the mashed chickpea mixture. Add the salt and cayenne pepper and the spinach mixture. Stir until ingredients are well combined.
Preheat oven to 200ºC. Lay pastry out on a clean level surface. Cut in half. Using your hands roll mixture into small logs and place in the centre of the pastry until you have reached both edges.
Brush one of the edges with the egg wash. Firmly fold the pastry over, pressing to enclose the log tightly, leaving the ends open. Section each roll into bite size portions, one roll should make approximately 6 small pieces. Place on baking trays lined with baking paper, seam side down. Brush each roll with egg wash and sprinkle with paprika.
Reduce the oven tenperature to 190ºC and bake for 35-40 minutes. Rolls will be cooked when pastry looks flaky and is golden brown in colour.