Chickpea Samosas

    (50)
    1 hour

    Tasty vegetarian samosas that are filled with curried chickpeas. Using prepared puff pastry, this entree or snack is easy and ready in under an hour. Enjoy.


    51 people made this

    Ingredients
    Serves: 9 

    • 1 tablespoon vegetable oil
    • 1/2 cup chopped onion
    • 3 (400g) tins chickpeas, drained
    • 1 1/2 tablespoons curry paste
    • 1/2 cup apple juice
    • 3 sheets frozen puff pastry, thawed
    • 1/4 cup plain flour for dusting

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Heat oil in a large frying pan over medium-high heat. Fry onion until browned, about 5 minutes. Reduce heat then add chickpeas.
    2. Mix curry paste with apple juice until smooth then add to the frying pan. Simmer mixture for 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
    3. Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour then roll each piece of pastry until it is double in size. Dust pastry with flour to prevent it from sticking to rolling pin.
    4. Spoon an equal amount of filling into centre of each pastry square. Fold in half and press edges to seal. Place on nonstick baking trays. Bake in preheated oven for 25 minutes, until golden brown.

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    Reviews and Ratings
    Global Ratings:
    (50)

    Reviews in English (31)

    by
    0

    Perfect as an appetiser or lunch! Quite tasty but may need a little more salt to add to the taste. Cooking time spot on! Thanks for a great recipe.  -  01 Apr 2012

    by
    68

    Great recipe!! The garbanzo filling was so easy to make and very tasty on its own. I made the mistake of thawing the pastry dough too early, so when I tried to separate the sheets, they were stuck together. In desperation, with company coming in two hours, I pinched off the dough into balls, and rolled them out into circles and stuffed them with the filling, and pinched the edges, and baked as directed. This was much better than as directed in the recipe, and makes more samosas. I did make the samosas once per recipe, but there was too much pastry once baked.  -  06 Mar 2002  (Review from Allrecipes USA and Canada)

    by
    65

    This recipe was excellent, but I made some changes. I didn't have curry paste, so I added about 4 tbl (or more) of curry powder, 1 tbl of garam masala and about 1 tsp of minced ginger. I also peeled & cubed 1 potato and cooked it with the onions and added 1/2 tbl of minced garlic, about 2-3 tsp of salt, and 2 tbl of dried cilantro. I used 2 cans of garbanzo beans and blended them in a food processor until they were coarse. I couldn't find puff pastry so I took a gamble and used Pillsbury pie crusts and it worked great. I also used alot more apple juice to keep it moist. By the time its all done the potatoes were nicely cooked, so no need to precook potatoes. Very quick and easy and came out just like restaurant samosas (at least to me). Next time I'll throw in some peas.  -  24 Feb 2007  (Review from Allrecipes USA and Canada)

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