Less than 30 minutes
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- 2 tsp (10ml) canola oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 Tbsp (30ml) harissa paste (any chilli paste works well too)
- 1 can (400g) chickpeas, roughly mashed
- ½ packet (150g) Swiss chard, shredded
- 1 packet (500g) phyllo pastry, defrosted
- Low-fat or regular milk, for brushing
- Crushed cumin seeds, coriander seeds and sesame seeds
- Handful fresh coriander
- Tomato and onion sambal (optional)
- Heat oil in a pan and sauté onions for about 5 minutes or until golden.
- Add garlic and fry for another minute.
- Stir in harissa paste and cook slightly.
- Toss in chickpeas and Swiss chard and stir until wilted.
- Set aside to cool.
- Unroll pastry and cover with a damp tea towel.
- Cut pastry into 6-8cm strips.
- Stack three strips on top of each other, brushing them lightly with milk to help them stick together.
- Place a tablespoon of filling at the base of a pastry strip.
- Starting from the bottom, diagonally fold over one corner of pastry to create a triangle.
- Repeat folding in opposite directions until you have a samoosa.
- Repeat with remaining pastry strips and filling.
- Place on a baking tray, brush with milk and sprinkle lightly with seeds.
- Bake for 15-18 minutes at 180°C or until golden.
- Garnish with coriander and serve with sambal, if using.