Moroccan Chickpea Hand Pies

Prep Time: 20 mins

Cooking Time: 40 mins

Total Time: 1 hr

1 tsp extra virgin olive oil, as needed (or water)
2 medium-size white potatoes, peeled and chopped in small cubes
2 medium-size carrots, peeled and chopped in small cubes
1 medium-size brown onion, chopped in small cubes
¼ cup (35g) garden peas
400 g (14 oz) canned diced tomatoes
Salt and pepper, to taste
3 cloves garlic, peeled and chopped finely
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
400 g (14 oz) canned chickpeas (1 heaped cup) or 250g cooked chickpeas. Reserve the chickpea liquid from the can or left in the vessel after boiling.
Vegetable broth (stock), or water, as needed

Add olive oil to a large saucepan put over medium-high heat. Add the onion and saute for 5 minutes or until softened. Add the garlic and saute for 3 minutes or until softened.
Add the chopped potatoes, carrots and spices to the pan. Saute to sear the potatoes and carrots well.
Add the tomatoes and reduce the heat to medium. Stir occasionally for about 15-20 minutes to ensure the ingredients don’t stick to the bottom of the saucepan. Add some stock or water if the tomato sauce is evaporating too quickly (there must be enough liquid in the saucepan so the ingredients don’t stick).
When the potatoes and carrots are almost tender, add the canned/boiled chickpeas and peas. Simmer for another 10 minutes. Season with salt and pepper to taste and set aside.

Preheat the oven to 180°C (350°F). Line 2-3 baking trays.
Place a wrap on a tray and spoon about ¾ cup of the chickpea mixture onto half of the wrap. Leave a 2 cm (1 inch) gap from the edge.
Use a knife to score 2-3 lines in the other half of the wrap. This will help release any steam when the hand pies are cooked.
Brush the reserved chickpea liquid on the wrap’s 2cm (1 inch) edge.
Fold the wrap in half, pressing the edges together to seal them tightly.
Repeat with the remaining wraps. Place the long straight side of two hand pies together so the pies form a circle.
Brush a bowl with olive oil. Place the bowl upside down on the wraps so its edges ‘hold down’ the edges of the pie.
Bake the pies for 15 minutes. Use a butter knife to carefully remove the hot bowls. If you would like your pies to be golden brown, bake for another 5 minutes.