Spicy tomato chickpea samosas


Now that I have given you the recipe to make your own brick pastry sheet, let’s see what you can do with it. 🙂 When it comes to brick pastries, there is nearly an infinity of possibilities of what you can put inside. Here is just one example among others, which I find delicious and am glad to share with you!

Spicy tomato chickpea samosas

30-40 minutes // 340kcal


  • 2 brick pastry sheets (recipe here)
  • 45g cooked or canned chickpeas (or 20g raw chickpeas)
  • 1 tomato
  • 1 small onion
  • 1 garlic clove
  • 2tsp dried seaweeds (I use the seaweeds flakes “salade du pêcheur” from Lima, but simple nori flakes might work to!)
  • 1tsp curry powder
  • 1tsp cumin seeds
  • 1tsp corn starch (for instant Maïzena)
  • 1/2tsp salt
  • pepper to taste
  • 1tbsp olive oil


  • If you decide to use raw chickpeas: you will first need to soak them for several hours (a night at least) and cook them according to the instructions on the package.
  • If you use canned chickpeas: drain them and rince them well.
  • Stir the chickpeas in a bowl with the seaweeds, spices, salt and pepper. Crush them a bit with a fork.


  • Warm 1tsp oil in a pan.
  • Slice the onion, press the garlic and brown them in a pan.
  • Add the tomatoes and the chickpeas. Cook until the tomatoes are done (add water if needed) and there is barely any liquid left in the pan. The tomatoes must be soft and come apart as you stir.
  • Take the pan off the fire and let it cool down a bit.
  • Meanwhile, pour the starch in a little bowl, add a little bit of water and stir it together. This will be our “glue” to hold the samosas closed.
  • Take a brick sheet and cut it in two.
  • Put one half in front of you, put a bit of the chickpea-tomato-spices mix in the middle, and fold it according to the pictures below. Before you fold the last part, pour a bit of our “glue” on the sheet.
  • When your samosa is folded, one of the sides must still be open. Pour a little bit of the “glue” and press it with your fingers for a couple of seconds. It should hold together. If not, their might be too much water in your “glue”: add more starch and try again.

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  • Prepare all the samosas following the instructions above.
  • Warm 2tsp of olive oil in a frying pan at high temperature. When it is warm, fry the samosas on both sides.


  • Done! Enjoy your samosas as a snack, a starter or a side dish with some vegetables! 🙂



Energy : 340kcal [carbs : 35g; fats : 21g; proteins : 8g]

This recipe is a very good source of :

  • Fibers
  • Vitamins A

This recipe is rather a good source of :

  • Proteins
  • Vitamins B6, C, E, K
  • Calcium, iron, magnesium

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