In 2000-2001, I had the opportunity to work in the United Arab Emirates. During the first few months of that year in Dubai, I did what any Canadian would do: I made small talk about the weather.
“Hot today, eh?” was met with puzzled smiles. It was always hot. Always sunny. What was there to say?
Sure, there was the occasional sand storm, and the once-every-ten-years rain shower (which – of course – with my luck I was there for). But other than that, it was always just sunny and hot or hotter.
Flash forward fifteen years and weather seems to be all we are talking about on the east coast of North America. “Have you ever seen anything like it?” and “What the -?”.
Yesterday’s blurricane dumped almost 2 feet on top of the several feet already on the ground. The wind has whipped up drifts taller than 5’4″ me. (My winter-warrior daughters shoveled their way through it to the chicken shed – for fun!)
Still more talk – bad weather coming later in the week: February is the shortest and most insufferably unending month.
But, on the bright side (because I’ve heard there always is one, though it’s not really my nature to find it easily), it does mean you get can get some cooking done.
These Chickpea and Potato Turnovers are easy to make, taste great, and will warm you up when the wind blows strong from the North. If you don’t want to fiddle around with the pastry, wrap the filling in tortillas or naan bread for an even faster meal.
Or just eat it on it’s own with a side of rice, some steamed veggies and a dab of chutney.
Take that, winter!
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped (1 cup)
- 2 cloves garlic, minced
- 2 tablespoons cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon dry mustard
- ½ teaspoon ginger
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 3 tablespoons water
- 2 cups diced potatoes (about 3 medium potatoes)
- 1 cup cooked chick peas
- ½ cup green peas
- 1-1/2 cups whole wheat flour
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- ½ cup olive oil
- ⅓ cup vegetable oil
- 6-8 tablespoons cold water
- In medium bowl, stir together whole wheat flour, all-purpose flour and salt.
- Sprinkle olive oil and vegetable oil over flour and mix together until the mixture looks like coarse crumbs.
- Sprinkle 6 tablespoons of water over mixture and stir together until it begins to form a ball. Add additional water as needed.
- Form dough into a ball and wrap or cover. Let dough rest in the fridge while you prepare the filling.
- Place diced potatoes in pot and cover with water. Bring to boil on stovetop, and reduce heat to simmer. Cook for 5-7 minutes, or until potatoes are almost tender . You should be able to stick a toothpick or knife through a piece but without the potato falling apart. If they are slightly undercooked, don't worry - they will continue cooking when they are added to the other ingredients.
- While potatoes are cooking, heat pan over medium and add oil to heated pan. Add onions and cook for 2-3 minutes. Add garlic and continue cooking for 1-2 minutes until onions and garlic are softened. Do not let them brown. If the onions or garlic begin to brown, turn down the heat.
- Add spices (cumin, paprika, turmeric, mustard, ginger) and salt and pepper.
- Stir spices and onions together and cook for a minute, then add water and continue for 2-3 minutes.
- Add chickpeas and cooked potatoes, and stir to combine with spices.
- Stir in green peas and take mixture off the heat.
- Remove pastry from the fridge and divide into 10 pieces.
- Roll each piece out into a 6-8 inch circle. Place about ¼ cup of filling in center of each round.
- Moisten the edge of one half of the circle with water, and bring the sides up to cover the filling.
- Press edges together to seal. Continue with remaining dough and filling.
- You can put turnovers in the fridge until you are ready to bake them. Bake in a preheated 375 degree F oven for 20 minutes or until pastry is lightly browned.
- Serve warm or at room temperature.