• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • All Recipes
  • Shop
  • Work With Me
  • Contact

Rainbow Nourishments logo

menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • About Me
  • Shop
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Breakfast, Lunch and Dinner » Lunch and Dinner

    Published: Mar 15, 2020 · Modified: Mar 13, 2023 by Anthea

    Moroccan Chickpea Hand Pies

    Pin
    Share
    Tweet
    8K Shares
    JUMP TO RECIPE
    4.80 from 10 votes

    Hearty Moroccan chickpea hand pies packed with vegetables, encased in a crispy gluten-free wrap. Vegan-friendly and wholesome!

    The weather is cooling down in Australia which means I'm craving quick and easy food which warm my body inside and out! I love one-pot wonders but sometimes you want those extra carbs to get you through the day or just life!

    These Moroccan chickpea hand pies are the answer to our dreams!

    Imagine an easy one-pot Morrocan stew with a hearty tomato sauce, loads of vegetables and a touch of spice. Place that in a crispy gluten-free wrap, bake it and you've got meals for days!

    Let's break this down...

    How to make the Moroccan chickpea filling

    Moroccan chickpea stews were one of the first things I batch-cooked when I first moved out of home. It lasts for days, can be frozen and is so so hearty! All you need is:

    • Onion and garlic (of course)
    • Chickpeas
    • Canned tomatoes
    • Chopped potatoes
    • Chopped carrots
    • Greens (peas, zucchini or spinach)
    • Spices

    Or chuck in whatever you have in your fridge! You can also use:

    • Broccoli or Cauliflower
    • Lentils or Beans
    • Dried fruit (just a handful)
    • Capsicum
    • Celery

    What wraps to use?!

    Make sure you use a brand of wraps that don't break when you fold them.

    I used gluten-free wraps from BFree Foods.

    How to assemble the Moroccan chickpea hand pies

    Now, assembling hand pies are a million times easier than actual pies! You'll need a lined flat surface and NO pie or tart tin.

    Follow the following steps and you're 90% there. These correspond with the images below:

    1. Place a wrap on a lined baking sheet. Generously spoon the filling on half of the wrap, leaving a gap around 2cm (1 inch) away from the edge.
    2. Optional: use a knife to score lines in the other half of the wrap. This will allow steam to escape.
    3. Brush the reserved chickpea liquid on the edge of the wrap where the filling sits.
    4. Fold the wrap creating a semi-circle. Press the edge down firmly.
    5. Repeat steps 1-4 to create another hand pie. Place 2 pies together with the long side facing each other.
    6. Cover the 2 pies with a bowl so the bowl's edges lie on the edges of the wraps.

    Bake the Moroccan chickpea hand pies and enjoy!

    More quick vegan lunch and dinner ideas

    • Maple BBQ Cauliflower Wraps
    • Vegan Savoury Muffins
    • Moroccan vegetable tray bake
    • Veggie Pita Pizza with pesto

    Follow Rainbow Nourishments on Instagram, Facebook, and Pinterest, and subscribe via email to receive all of our latest recipes!

    Print Recipe
    4.80 from 10 votes

    Moroccan Chickpea Hand Pies

    Hearty moroccan chickpea hand pies packed with vegetables, encased in a crispy gluten-free wrap. Vegan-friendly and wholesome!
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Cuisine: Vegan
    Servings: 6
    Author: Anthea

    Ingredients

    Filling

    • extra virgin olive oil, as needed (or sub with water)
    • 1 medium-size brown onion, chopped in small cubes
    • 3 cloves garlic, peeled and chopped finely
    • 2 medium-size white potatoes, peeled and chopped in small cubes
    • 2 medium-size carrots, peeled and chopped in small cubes
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon ground turmeric
    • 400 g (14 oz) canned diced tomatoes
    • 400 g (14 oz) canned chickpeas, liquid reserved (equivalent to 1 heaped cup or ~250g cooked chickpeas)
    • ¼ cup (35g) garden peas
    • vegetable broth (stock), or water, as needed
    • salt and pepper, to taste

    Wraps

    • 6 large wraps, of choice

    Instructions

    Preparing the Moroccan Chickpea filling:

    • Add olive oil to a large saucepan over medium-high heat. Add the onion and saute for 5 minutes or until softened. Add the garlic and saute for 3 minutes or until softened.
    • Add the chopped potatoes, carrots and spices to the pot. Saute to sear the potatoes and carrots.
    • Add the tomatoes and reduce the heat to medium. For 15-20 minutes, stir occasionally to ensure the ingredients don't stick to the bottom of the saucepan. Add some stock or water if the tomato sauce is evaporating too quickly (there should be enough liquid in the saucepan so the ingredients don't stick).
    • When the potatoes and carrots are almost tender, add the chickpeas and peas. Simmer for another 10 minutes. Season with salt and pepper to taste and set aside.

    Assembling the hand pies:

    • Preheat the oven to 180°C (350°F). Line 2-3 baking trays.
    • Tip: See the blog post for photos of the following steps.
      Place a wrap on a tray and spoon about ¾ cup of the chickpea mixture onto half of the wrap. Leave a 2 cm (1 inch) gap from the edge.
    • Use a knife to score 2-3 lines in the other half of the wrap. This will help release any steam when the hand pies are cooked.
    • Brush the reserved chickpea liquid on the wrap's 2cm (1 inch) edge.
    • Fold the wrap in half, pressing the edges together.
    • Repeat with the remaining wraps. Place the long straight side of two hand pies together so the pies form a circle.
    • Brush a bowl with olive oil. Place the bowl upside down on the wraps so its edges 'hold down' the edges of the pie.

    Baking the hand pies:

    • Bake the pies for 15 minutes. Use a butter knife to VERY carefully remove the hot bowls. If you would like your pies to be golden brown, bake for another 5 minutes.
    • Enjoy immediately! Store the leftovers in an airtight container in the fridge for 4 days. To serve, reheat in the oven at 180°C (356°F) for 15 minutes.

    Nutrition

    Serving: 1 serve | Calories: 281kcal | Carbohydrates: 53g | Protein: 10g | Fat: 5g | Sodium: 310mg | Potassium: 692mg | Fiber: 14g | Sugar: 8g | Vitamin A: 3708IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 4mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Moroccan Chickpea Hand Pies
    Pin
    Share
    Tweet
    8K Shares

    Reader Interactions

      Leave a Comment and Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sue says

      June 27, 2022 at 6:53 am

      These look awesome *and* are something I can actually make (kitchen challenged lol). Can't wait to try them!

      Reply
    2. Jess says

      April 12, 2021 at 8:23 am

      5 stars
      This was surprisingly tasty! I gave the onion and garlic a quick cook before dumping everything in for a 20 minute pressure cook while I ran the kids out to footy training. For this kids I used the pie maker with some frozen puff pastry, and they ate it all up! I added some chilli to mine and ate it as is. Have printed the recipe because I WILL make this again.
      Thanks for the quick easy and delicious recipe!

      Reply
      • Anthea says

        April 21, 2021 at 1:22 pm

        I'm so glad to hear that this worked in a pressure cooker and with frozen puff pastry! I only recently got a pressure cooker so I'll need to do that next time too. Thanks so much for leaving a review!

        Reply
      • Sue says

        June 27, 2022 at 6:56 am

        Mentioning the time in the pressure cooker was great, but mentioning the pie maker? 🤯 That opens up a whole new world for me.

        Reply
    3. Angela says

      September 03, 2020 at 2:21 pm

      5 stars
      These look so delish Anthea - you are so creative. Thank you : ) I'll make these this afternoon.

      It's strange, I loathe fresh coriander but I don't mind dried.

      Stay safe. Love from Adelaide X I never thought I'd say that I'm glad that I live here : )

      Reply
      • Anthea says

        September 03, 2020 at 7:10 pm

        Aw thanks Angela! I hope you enjoy them :).

        I totally get what you mean about coriander - I used to be like that but now can only have fresh coriander when it's buried in something.

        Adelaide would be a lovely place to live, especially now! I hope you stay safe too xo

        Reply
    4. Lauren says

      August 31, 2020 at 2:05 am

      Can you put these in the freezer?

      Reply
      • Anthea says

        August 31, 2020 at 7:19 am

        Yes!

        Reply
    5. Paul says

      May 09, 2020 at 4:37 pm

      5 stars
      Made these today and I must say they are so simple and tasty simple to follow recipe . Thank you so much

      Reply
    6. paula says

      April 02, 2020 at 6:55 am

      5 stars
      I made these today and I just gotta say these are so ridiculously tasty and easy to make!
      I used vegan pizza cheese to 'glue' the edges together & my whole family loves them, Thank you so much ?

      Reply
      • Anthea says

        April 02, 2020 at 3:12 pm

        So glad to hear Paula! And I love that you used vegan cheese to glue the edges together - I'll have to try that next time 🙂

        Reply
    7. Sincerely Tori says

      March 17, 2020 at 11:49 pm

      Wow, these look so delicious! I'm totally craving Moroccan now.

      Reply
      • Anthea says

        March 25, 2020 at 4:30 pm

        Thanks Tori!

        Reply

    Primary Sidebar

    About Anthea

    More about me →

    Popular Recipes

    • Vegan Cinnamon Babka
    • Vegan Banana Bread
    • Easy Vegan Lemon Blueberry Cake
    • Vegan Whole Wheat Pancakes
    • Buttery Vegan Brioche
    • Vegan Oatmeal Cookies

    Seasonal Recipes

    • Vegan Strawberry Cupcakes
    • Vegan Blueberry Muffins
    • Vegan Carrot Muffins
    • Vegan Gnocchi Bake with Bolognese Sauce
    • One-Pot Easy Vegan Ramen (with miso sesame soup)
    • Easy Thai Red Curry Potato Lentil Soup

    Get my cookbook

    Cover of Incredible Plant Based Desserts

    About Anthea

    More about me →

    Popular Recipes

    • Vegan Cinnamon Babka
    • Vegan Banana Bread
    • Easy Vegan Lemon Blueberry Cake
    • Vegan Whole Wheat Pancakes
    • Buttery Vegan Brioche
    • Vegan Oatmeal Cookies

    Seasonal Recipes

    • Vegan Strawberry Cupcakes
    • Vegan Blueberry Muffins
    • Vegan Carrot Muffins
    • Vegan Gnocchi Bake with Bolognese Sauce
    • One-Pot Easy Vegan Ramen (with miso sesame soup)
    • Easy Thai Red Curry Potato Lentil Soup

    Get my cookbook

    Cover of Incredible Plant Based Desserts

    Footer

    ↑ back to top

    Featured in

    Banner with 10 logos where Rainbow Nourishments has been featured.

    More

    About
    Work with Me
    Contact

    Shop

    Get my cookbook

    Follow Me

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    COPYRIGHT © 2023 · RAINBOW NOURISHMENTS · PRIVACY POLICY ·  ACCESSIBILITY POLICY