Curry Chickpea Samosas
Author: Today I Might
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
- Heat olive oil in a frying pan on medium-high heat.
- Toss in onions and cook for 30 seconds to 1 minute.
- Stir in seasoning.
- Add garlic, potato, sweet peas and chickpeas and continue to stir fry until potatoes are tender. About 5 - 8 minutes.
- Turn off heat and coarsely mash mixture with a fork. Allow to cool.
- On a clean surface, cut 7x7" egg roll wrapper in half lengthwise so you have two rectangles with the short side facing you.
- 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.
- Lightly dampen edges of egg roll wrapper.
- Fold bottom half of wrapper over mixture, then repeat with top half and then gently press side edges to seal parcel.
- 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 http://www.todayimight.com/food/curry-chickpea-samosas/
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