Dairy-Free Chickpea and Spinach Empanadas
Savory turnovers filled with a spiced chickpea and spinach mixture. These dairy-free empanadas are a delicious and portable lunch option.
Ingredients
- 2 cups All-Purpose Flour
- 1/2 tsp Salt
- 1/2 cup Olive Oil
- 1/2 cup Water
- 2 tbsp Olive Oil
- 1/2 medium Onion
- 2 cloves Garlic
- 1 15oz can Canned Chickpeas
- about 142 g Spinach
- 1 tsp Smoked Paprika
- 1/2 tsp Cumin
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine flour and salt. Add olive oil and water and mix until a dough forms. Knead for 5 minutes. Cover and let rest for 30 minutes.
- 2Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until softened. Add chickpeas, spinach, smoked paprika, cumin, salt, and pepper. Cook until spinach is wilted.
- 3Preheat oven to 190°C.
- 4Roll out the dough and cut out circles using a cookie cutter or bowl.
- 5Place a spoonful of the chickpea mixture in the center of each circle. Fold the dough over and crimp the edges to seal.
- 6Place empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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