Chickpea & courgette parcels Chana potli

Ingredients

2 tablespoons sunflower oil

1 small onion, finely chopped

1 green chilli, finely chopped

1 small zuccini , finely chopped

½ teaspoon salt

½ teaspoon chilli powder

½ teaspoon garam masala

1 tablespoon Coriander Peanut Chutney

400g (14oz) can chickpeas, drained and rinsed

plain flour, for dusting

1 sheet of ready-rolled puff pastry, 320g (11½oz)

1 egg, lightly beaten, for glazing

Directions

Preheat the oven to 200°C (400°F), Gas Mark 6.

Heat the oil in a pan, add the onion and green chilli and cook over a medium to high heat for 2 minutes until they begin to soften. Then add the courgette and cook for 2 minutes.

Stir in the salt, spices, chutney and chickpeas and cook over a high heat for a minute. Immediately transfer to a large plate to cool down slightly.

Unroll the pastry sheet on a lightly floured work surface and cut it into 8 equal rectangles. Place a spoonful of the chickpea mixture on one side of each pastry rectangle and fold over the other side to enclose. Press the edges of each parcel together with a fork to seal, then brush with the beaten egg.

Place on a baking sheet and bake for 15 minutes until golden and crispy. Serve warm.

Notes

These parcels are perfect when you want a quick snack or something to take on a picnic, or have friends coming over. These are little pockets of joy, as they taste fantastic and no one would believe how easy they are to put together.