pea, spinach and chickpea samosas

with mint yoghurt

  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely chopped
  • 1 tablespoon grated ginger
  • 400g can chickpeas (garbanzos), drained and rinsed
  • ½ teaspoon ground cumin
  • ½ teaspoon garam masala
  • ⅔ cup (100g) frozen baby peas
  • 4 cups (80g) baby spinach leaves
  • sea salt and cracked black pepper
  • 6 x 22cm rice paper rounds

mint yoghurt

  • ¾ cup (210g) natural Greek-style (thick) yoghurt
  • 1 cup mint leaves, finely chopped
  • 1 teaspoon lime juice
  1. To make the mint yoghurt, place the yoghurt, mint and lime juice in a bowl. Stir well to combine. Set aside.
  2. Heat half the oil in a large frying pan over medium heat, add the onion and ginger and cook, stirring, for 3 minutes. Add the chickpeas, cumin, garam masala and peas, and cook for 3 minutes, squashing the chickpeas with the back of a spoon. Add the spinach, salt and pepper and cook for 2 minutes or until the spinach has wilted. Set aside to cool slightly.
  3. Soften 1 rice paper round in warm water for 5 seconds. Place on a clean damp cloth. Use kitchen scissors to cut in half. Top the centre of one half with 2 tablespoons filling and shape the filling into a triangle, with the triangle base facing the curved edge. Fold the flat sides over to cover the filling and fold in the rounded side to seal the edge. Repeat with the remaining rice paper rounds and filling. 
  4. Heat the remaining oil in a large frying pan over medium heat. Cook the samosas, in batches, for 2 minutes each side or until golden and crisp. Serve with the mint yoghurt.  Makes 12 
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