This store requires javascript to be enabled for some features to work correctly.

Spiced Chickpea Wreath

Spiced Chickpea Wreath

Sold out
Made With Our Punjabi Chickpea Masala
2 SERVES
SERVES 4
prep
30 MINS PREP
20 MINS COOK
COOKS IN 30 MINS
Chickpea masala is a favourite in North India. It is earthy, nutty, delicious and a great vegetarian protein-laden option. In India, daals are the perfect comfort food, and in this recipe, we have wrapped the chickpeas in a beautiful layer of puff pastry. To be honest, we can’t imagine anything more satisfying! This is a great recipe, full of delicious textures and one that is incredibly moreish. A perfect vegetarian centrepiece to impress friends and family.
Ingredients
  • 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
  • 1 onion, thinly sliced
  • 230g sweet potato, peeled and diced
  • 100ml water
  • 2 handfuls of chopped kale, or any leafy green
  • 1 sheet of ready rolled puff-pastry (35cm x 25 cm)
  • 1 egg
Method
  1. Preheat the oven to 220°C (Fan 200°/Gas Mark 7).
  2. Begin by heating 1 tbsp. of oil in a pan over medium heat. Add the onions along with a pinch of salt. Once translucent, add in the diced sweet potato.
  3. Add 150ml of water to the pan, along with the chickpeas (from the kit) and the smaller sauce pouch. 
  4. Cover and simmer for ten minutes until the sweet potato is just cooked through. 
  5. Once the timer has elapsed, add in your greens and mix through until wilted. 
  6. Now crank up the heat, and stir frequently until the sauce has thickened (approx. 2-3 minutes). 
  7. Place the contents into a bowl and leave to cool for at least 20 minutes. You can do this step the day before and leave the filling covered in the fridge overnight. 
  8. Unravel your pastry sheet. Cut the sheet in half lengthwise. Using one half at a time, place ½ the chickpea mixture into the middle of the strip of puff pastry. 
  9. Fold the side closest to you over the top of the chickpea mixture, pushing this around until you form a log. Leave to one side whilst you do the other log. *
  10. You can either join the two logs together to form one big wreath by gently joining the ends together and gently pushing the pastry together, or you can create two smaller wreaths by forming the pastry logs into a circle and gently pushing the ends together.
  11. Generously egg wash, and pierce the top of the puff pastry with a fork a couple of times to let the steam out. 
  12. Pop into the oven and bake until golden brown, approximately 20 minutes. 

*If your pastry becomes too warm to handle, just pop it back into the fridge to firm up again.

  • 1 pack of The Spice Tailor Punjabi Chickpea Masala (chickpeas included)
  • 1 onion, thinly sliced
  • 230g sweet potato, peeled and diced
  • 100ml water
  • 2 handfuls of chopped kale, or any leafy green
  • 1 sheet of ready rolled puff-pastry (35cm x 25 cm)
  • 1 egg
  1. Preheat the oven to 220°C (Fan 200°/Gas Mark 7).
  2. Begin by heating 1 tbsp. of oil in a pan over medium heat. Add the onions along with a pinch of salt. Once translucent, add in the diced sweet potato.
  3. Add 150ml of water to the pan, along with the chickpeas (from the kit) and the smaller sauce pouch. 
  4. Cover and simmer for ten minutes until the sweet potato is just cooked through. 
  5. Once the timer has elapsed, add in your greens and mix through until wilted. 
  6. Now crank up the heat, and stir frequently until the sauce has thickened (approx. 2-3 minutes). 
  7. Place the contents into a bowl and leave to cool for at least 20 minutes. You can do this step the day before and leave the filling covered in the fridge overnight. 
  8. Unravel your pastry sheet. Cut the sheet in half lengthwise. Using one half at a time, place ½ the chickpea mixture into the middle of the strip of puff pastry. 
  9. Fold the side closest to you over the top of the chickpea mixture, pushing this around until you form a log. Leave to one side whilst you do the other log. *
  10. You can either join the two logs together to form one big wreath by gently joining the ends together and gently pushing the pastry together, or you can create two smaller wreaths by forming the pastry logs into a circle and gently pushing the ends together.
  11. Generously egg wash, and pierce the top of the puff pastry with a fork a couple of times to let the steam out. 
  12. Pop into the oven and bake until golden brown, approximately 20 minutes. 

*If your pastry becomes too warm to handle, just pop it back into the fridge to firm up again.

MADE WITH OUR DELICIOUS
Punjabi Chickpea Masala
A wholesome North Indian staple with delicious layers of caramelised onions, ginger, tomatoes, tangy pomegranate seeds and spices unfolding with each bite. Enjoy it as is or add spinach, sautéed mushrooms or chicken.
We recommend
Chicken, Chickpea and Spinach Curry
Chickpea and Aubergine Pastries by Carrie
Chickpea and Vegetable Curry Handpies by Phoebe Conway
Chickpea and Vegetable Tajine
Hot Spiced Chickpea Bruschetta With Fresh Tomato
Indian Street-Food Potato Cakes with Chickpea Chaat
Liz’s Chickpea Masala Pizza
One-Pot Chicken, Chickpea and Kale Coconut Curry
Punjabi Chickpea Masala
Quick Spiced Chickpea Falafels
Spiced Chickpea Cakes with a Radish and Yoghurt Topping
Spiced Chickpea Stuffing
Spiced Chickpea Tacos with Avocado Crema
Spicy Buffalo-Style Hot Chickpea Wraps
Vibrant Chickpea Daal Burger With Herby Mayo
Reviews
HELP ME