Lazy Samosas - Hot Date Kitchen

Lazy Samosas

Flour tortillas, stuffed with a savory chickpea, spinach, and onion filling, pan fried, and served with a cilantro lemon chutney. Flaky, spicy, bright, and uniquely satisfying, these Lazy Samosas have quickly become one of my favorite recipes and are ready in under 30 minutes.
Prep time: 5 minutes
Cook Time: 25 minutes
Serves: 6

  • 2 tbsp olive oil
  • 1 tbsp earth balance (optional - can substitute with additional 1 tbsp olive oil)
  • 1 large yellow onion - diced
  • 3 tsp of grated fresh ginger
  • 5 cloves garlic - finely chopped
  • 1 Serano chili pepper - finely chopped
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 3/4 tsp turmeric
  • 1/2 tsp chili powder
  • 2, 16 oz. cans of chickpeas - drained and rinsed
  • 1 cup frozen peas
  • 5 oz. of fresh spinach
  • 1 tsp salt
  • 1/2 cup chopped cilantro
  • 1-2 lemons
  • 6 flour tortillas
Instructions for Samosas
  • Dice 1 large yellow onion
  • Grate 3 tsp of fresh finger
  • Finely chop 5 cloves garlic
  • Finely chop 1 Serano chili
  • Finely chop cilantro for 1/2 cup when chopped
  • Place a large pot on medium heat and add 2 tbsp olive oil, 1 tbsp earth balance, and chopped onions
  • Let onions cook for roughly 5 minutes, stirring occasionally until soft and translucent
  • Add 2 tsp of of the grated ginger - save 1 tsp of the ginger for the chutney
  • Add chopped garlic and 3/4 of the chopped Serano chili - save roughly a quarter of the Serano for the chutney
  • Let cook for 1-2 minutes stirring occasionally
  • Add 1 tsp cumin, 1/2 tsp coriander, 3/4 tsp turmeric, and 1/2 tsp chili powder, and stir to combine
  • Drain and rinse 2 cans of chickpeas and add to pot
  • Add 1 cup of frozen peas and stir to combine
  • Add 5 oz fresh spinach, juice from 1/2 a lemon, and 1/4 cup of chopped cilantro - save 1/4 cup of chopped cilantro for chutney
  • Add 1 tsp of salt (plus more to taste)
  • Stir to combine and press with your spoon so that some of the chickpeas mash and the mixture can hold together in your spoon
  • Remove from heat
  • Scoop chickpea mixture on to a flour tortilla to cover 1/2 the tortilla with roughly 1/2 inch buffer around the edge
  • Fold tortilla in half and place in a well oiled pan on medium heat
  • Cook for roughly 2 minutes each side until golden brown
Instructions for Cilantro Lemon Chutney
  • Place 1/4 cup chopped cilantro, juice from 1 lemon, 1 tsp of grated ginger, 1/4 of a chopped Serano chili, 3 tbsp full fat coconut milk and 1 tsp of salt in a blender (bullet blenders work well but any blender will do)
  • Pulse until smooth
Top it off with some chocolate covered medjool dates filled with spiced sunflower butter from
This recipe was adapted from the Samosadilla Recipe by Chef John at Food Wishes.
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