If you’re looking to impress visitors, these vegan chickpea kickshaws will do the trick. Unusual and tasty, these are from Matt Pritchard’s Dirty Vegan cookbook.
These tasty little vegan treats make the perfect starter, although they’re so moreish, it wouldn’t be hard to get through a whole batch in one go! The sambal compliments the kickshaws perfectly so don’t miss that out. And if you take a packed lunch to work, these are ideal. And kids love them too, although go easy on the chilli flakes!
Vegan Chickpea Kickshaws Recipe
Prep: 15 minutes, plus chilling time Cook: 45 minute
For the kickshaws
- olive oil, for frying
- 1 red onion, sliced
- pinch of salt
- 1 garlic clove, crushed
- 2 tomatoes, roughly chopped
- 400g can chickpeas
- ¼ teaspoon chilli flakes
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 150g baby spinach
- 500g block of vegan puff pastry
- ½ tablespoon Dijon mustard
- 1 teaspoon black onion seeds
For the sambal
- 4 tablespoons desiccated coconut
- 1 spring onion, chopped
- garlic clove, crushed
- 1 green chilli, chopped
- 1 large bunch of coriander
- Olive oil
- Heat a little olive oil in a saucepan over medium-low heat. Add the onion and a pinch of salt and cook gently for 10 minutes, until softened. Stir in the garlic, tomatoes, chickpeas and spices and cook gently for another 10 minutes, until most of the liquid has disappeared. Now mix in the spinach and cook until just wilted. Use a fork to mash the chickpeas until partially broken up. Season to taste, then remove from the heat and chill in the fridge.
- Roll out the pastry to a thickness of 3–4mm. Cut it into 16 equal squares.
- When the filling is cool, preheat your oven to 200˚C (Gas Mark 6). Line a baking tray with baking paper. Place a generous tablespoon of the filling mixture on the centre of 1 square of pastry. Brush the pastry edge with a little water, then fold 1 corner of the square over the filling to the diagonally opposite corner to conceal the filling and create a triangle shape. Press the pastry edges together to seal the parcel. Repeat with the remaining pastry squares and filling.
- Arrange the pastry parcels on the prepared baking tray.
- Put the mustard into a bowl with 1 tablespoon oil and whisk together. Brush the kickshaws with the mustard mixture, then sprinkle over the black onion seeds. Bake for 20 minutes, until golden.
- While the kickshaws are baking, make the relish. Put the coconut into a mug and pour over enough boiling water to just cover. Leave to steep for 10 minutes. Drain away any excess water and place the coconut into a small food processor with the spring onion, garlic, chilli, coriander and oil. Blitz to a coarse paste, almost like pesto, adding a dash more oil if it seems dry. (Alternatively, smash it all together using a pestle and mortar, or finely chop everything and mix it together.) Season with salt.
- Serve the kickshaws hot or cold with the sambal alongside for dipping.
This recipe was reproduced with permission from the Dirty Vegan cookbook, which is available from Amazon.