These Spiced Chickpea Pastry Parcels are the perfect thing to make for a summer Sunday lunch, or to pack for a picnic for something a little special. With fragrant spices, packed with veggies and chickpeas, and golden flaky pastry, they’ve been an instant hit at DE HQ – we’re sure they will be for you, too!
Serves: 4
Time: 60 minutes
Ingredients
For the pastry parcels:
2 tablespoons olive oil
2 cloves garlic, finely chopped
Small chunk of ginger (about 20g), finely chopped
1-2 bird’s eye chillies, finely chopped (or use a pinch of dried red chilli flakes)
1 brown onion, thinly sliced
1 teaspoon curry powder
1 teaspoon nigella seeds
1 teaspoon ground turmeric
½ teaspoon ground black pepper
1 bay leaf (optional)
200g cherry tomatoes, halved
1 courgette, cut into ½cm half moons
1 x 400g tin coconut milk
1 x 400g tin chickpeas, drained
1 x 320g sheet ready-rolled puff pastry (we use Jus-Rol)
dash of plant-based milk, to brush (we used soya milk)
pinch of fennel seeds (optional)
pinch of flaky sea salt
For the coconut & coriander sambal (optional):
50g coriander, roughly chopped
½ red onion, finely diced
4½ tablespoons desiccated coconut
1–-2 limes, zested & juiced
4 tablespoons coconut yoghurt (optional)
Method
Warm the olive oil in a large frying pan set over medium-low heat; add the garlic, ginger and chilli, and cook for 2–3 minutes until fragrant.
Add the onion, curry powder, nigella seeds, turmeric, black pepper, bay leaf (if using) and a pinch of salt; cook for 10 minutes until softened and golden.
Increase the heat to medium-high, add the tomatoes, courgette and a large pinch of salt (this will help draw the water out of the courgettes). Cook for 10–15 minutes, until jammy and golden.
Pour in the coconut milk, add the chickpeas and bubble vigorously for 8–10 minutes, until most of the liquid has reduced but the mixture is not completely dry. Taste to check the seasoning and adjust as needed; set aside briefly to cool. Preheat the oven to 180°C fan / 390°F.
Place a large baking tray in the oven to warm. Unroll the pastry on the sheet of baking parchment it comes with and divide it into 4 equal rectangles, about 16 x 20cm. Spoon the chickpea mixture onto one half of each rectangle, leaving a roughly 2cm border; fold over the pastry to encase the filling and press down the edges to seal. Use a fork to crimp edges and pierce a small hole in the top with a knife. Brush each parcel with plant-based milk and scatter over the fennel seeds (if using). Remove the tray from the oven and carefully slide the parchment along with the parcels onto the tray; bake for 20–25 minutes until the pastry is crisp and golden.
To make the coconut and coriander sambal (optional), stir together the coriander, red onion, desiccated coconut, lime zest, and juice and coconut yoghurt (if using) in a small bowl. Add more lime zest and juice, to taste. Serve with the warm pastry parcels.
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