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)
- Canned tomatoes
- Chopped potatoes
- Chopped carrots
- Greens (peas, zucchini or spinach)
Or chuck in whatever you have in your fridge! You can also use:
- Broccoli or Cauliflower
- Lentils or Beans
- Dried fruit (just a handful)
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:
- 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.
- Optional: use a knife to score lines in the other half of the wrap. This will allow steam to escape.
- Brush the reserved chickpea liquid on the edge of the wrap where the filling sits.
- Fold the wrap creating a semi-circle. Press the edge down firmly.
- Repeat steps 1-4 to create another hand pie. Place 2 pies together with the long side facing each other.
- 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
Moroccan Chickpea Hand Pies
- 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
- 6 large wraps, of choice
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.
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