Curry Chickpea Samosas
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ⅛ cup extra virgin olive oil
  • 1 cup chickpeas
  • ½ cup onion, diced finely
  • 1 teaspoon yellow curry
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground tumeric
  • 2 cloves garlic, minced
  • ½ teaspoon dried parsley
  • 1 cup potato, diced finely
  • 1 cup green sweet peas
  • 10-12 egg roll wrappers (7x7")
  • Additional olive oil for frying
  1. Heat olive oil in a frying pan on medium-high heat.
  2. Toss in onions and cook for 30 seconds to 1 minute.
  3. Stir in seasoning.
  4. Add garlic, potato, sweet peas and chickpeas and continue to stir fry until potatoes are tender. About 5 - 8 minutes.
  5. Turn off heat and coarsely mash mixture with a fork. Allow to cool.
  6. On a clean surface, cut 7x7" egg roll wrapper in half lengthwise so you have two rectangles with the short side facing you.
  7. Place 1-2 heaping spoonfuls of the mixture in the middle of the rectangle leaving a little room on each side and a lot of room on top and bottom.
  8. Lightly dampen edges of egg roll wrapper.
  9. Fold bottom half of wrapper over mixture, then repeat with top half and then gently press side edges to seal parcel.
  10. Once you have repeated this process for all 10-12 samosas, deep fry in olive oil until golden brown, then set on paper towel to drain any excess oil.
Recipe by Today I Might... at