Tunisian Chickpea and Potato Brik

Ingredients

• 8 sheets Filo pastry sheets
• 1 cup Chickpeas
• 1 cup Potatoes
• 3 tablespoons Olive oil
• 1 teaspoon Harissa paste
• 1/2 teaspoon Cumin
• 1/4 teaspoon Turmeric
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh cilantro

Instructions

1. 1Place the 1 cup of potatoes in a medium pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and mash them in a bowl until mostly smooth.
2. 2In a separate bowl, lightly mash the 1 cup of chickpeas with a fork. You want some texture, so don't make them completely smooth.
3. 3Heat the 3 tablespoons of olive oil in a 10-inch skillet over medium heat. Add the 1 teaspoon of harissa paste, 1/2 teaspoon of cumin, 1/4 teaspoon of turmeric, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir for about 30 seconds until fragrant.
4. 4Add the mashed potatoes and the lightly mashed chickpeas to the skillet with the spices. Stir everything together and cook for 5 minutes, stirring occasionally, until the mixture is heated through.
5. 5Remove the skillet from the heat and stir in the 2 tablespoons of fresh cilantro.
6. 6Lay out the 8 sheets of filo pastry. Cut each sheet in half to create 16 smaller rectangles. Place about 1 tablespoon of the chickpea and potato filling onto one end of each filo rectangle. Fold the other end of the filo over the filling to create a triangle shape, pressing gently to seal the edges.
7. 7Arrange the filled filo triangles on a baking sheet. Brush the tops of the triangles with a little extra olive oil (if you have any left from the 3 tablespoons, otherwise use a tiny bit of water to seal if needed). Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the filo is golden brown and crispy.

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