Chickpea Spinach Samosas

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Last Updated on December 14, 2020 by Chef Mireille





Blogging Marathon #22
Theme: Special Theme – Cooking with Chickpeas

For this week’s Special Theme, I am making dishes that can fall into any of the BM themes, so here’s another recipe that utilizes the all purpose chickpea.

Ever since I discovered how delicious oven baked samosas can be without the added fat of deep frying, this has become one of my favorite appetizers/snacks to make.  Here is a delicious chickpea-spinach filling.  As I’ve mentioned before, the ready made spice powders available at Indian markets make life so simple when trying to create authentic Indian flavors.

Take a little trip over to your local Patel Brothers or other Indian market, get some kala chana and Sabzi spice mix and you can enjoy these delicious samosas.  Impress your family by bringing over some authentic Indian samosas for Christmas dinner!

Chickpea Spinach Samosas

(click here for printable recipe)
Ingredients:
1 1/4 cups kala chana (black chickpeas), soaked overnight
4 cups baby spinach leaves, firmly packed
1/2 onion, chopped
1 large chile, finely chopped
2 teaspoons ginger garlic paste
1/2 teaspoon turmeric
2 teaspoons Sabzi/Bhujia spice mix
1 recipe samosa dough

Combine the chickpeas with 4 cups of water.  Bring to a boil.  Reduce to a simmer and cook until the peas are tender.  Alternately, you can also cook them in a pressure cooker.  Drain.
In a large skillet, heat 2 tablespoons oil.  Add ginger garlic paste and fry for 30 seconds.  Saute onion and chile until softened, about 5 minutes.
Add spinach and cook until the leaves are wilted.  Add the cooked chickpeas, turmeric and Sabzi spice mix.  Cook for another 3 minutes.  Let cool.

Make the samosa dough.  Let rest for 15 minutes.
Preheat oven to 425 F.  Place a piece of parchment paper on cookie sheet and spray cookie sheet with non stick spray.
Roll and stuff samosas. (use instructions here from samosa dough recipe)  Brush with milk.

Bake for 25 minutes.
Serve with your favorite chutney.

Delicious filling inside a flaky samosa dough!


This filling was so delicious – I could not stop eating them!!!

See also  Merguez Frittata Muffins - Perfect Picnic Food

Do check out my other samosa recipes for variation:
Mava Samosa
Chickpea Potato Paneer Samosa

..linking to Cook N Bake with Spinach, Indrani’s Healthy Baking & Divya/Priya’s 60 Days of Christmas

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#22

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Chef Mireille 
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Shobha Keshwani

    Very different and healthy filling of spinach and chickpeas. I must try this combo. Love the baked version of samosas.

  2. Jayashree T.Rao

    Never tried making samosa with chickpea but sounds so delicious. I would like to try this yummy snack. Wish I could grab a few.

  3. Mayuri Patel

    Mireille, have baked these Indian version of samosas and they turn out great. Love your filling of chickpeas and spinach, so different. Next time will soak some extra black chickpeas to try out this filling.

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