Chickpea Sambusak

Ingredients

• 2 cups all-purpose flour
• 1/2 cup fine semolina
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/2 tsp salt
• 2 cans (14 oz each) chickpeas, drained
• 1 onion, finely chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp curry powder
• 1/2 tsp turmeric
• Salt and pepper to taste
• Oil, for frying

Before you cook

• Mix the flour, semolina, vegetable oil, water, and salt into a smooth, pliable dough, then cover and rest for 20 minutes.
• Finely chop the onion.

Steps

1. Heat the olive oil in a skillet over medium heat and cook the onion for 5 minutes until soft.
2. Add the drained chickpeas, cumin, curry powder, and turmeric to the skillet.
3. Cook for 5 minutes, mashing the chickpeas roughly with a fork or potato masher as they cook, until you have a coarse, seasoned paste.
4. Season with salt and pepper, then let the filling cool.
5. Divide the rested dough into 16 equal pieces and roll each into a small ball.
6. Roll each ball out into a thin circle about 4 inches across.
7. Place a heaped tablespoon of the chickpea filling in the center of each circle.
8. Fold the dough over into a half-moon and pinch the edges firmly to seal, crimping with your fingers or a fork.
9. Heat about 1 inch of oil in a deep skillet to 350°F.
10. Fry the turnovers in batches for 3 minutes per side until deep golden brown.
11. Drain on paper towels and serve warm.