Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 medium onion, finely chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 2 tsp, 6g)
  • 1 inch (2.5 cm) piece of ginger, grated (approx. 1 tbsp, 15g)
  • 1 tsp ground cumin (5 ml)
  • 1 tsp ground coriander (5 ml)
  • ½ tsp turmeric powder (2.5 ml)
  • ¼ tsp cayenne pepper (optional) (1 ml)
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 5 ounces (140g) fresh spinach, roughly chopped
  • ¼ cup (30g) chopped fresh cilantro (coriander)
  • 2 tbsp (30 ml) lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 package (approx. 14 oz/400g) vegan puff pastry, thawed according to package directions
  • 1 tbsp (15 ml) plant-based milk (soy, almond, or oat) for brushing
  • Sesame seeds, for sprinkling (optional)
  • 1 ripe mango, peeled and diced (approx. 1 cup, 165g)
  • ¼ cup (60 ml) apple cider vinegar
  • 2 tbsp (40g) brown sugar
  • 1 tbsp (15 ml) lime juice
  • 1/4 tsp ground ginger

Instructions:

  1. Make the Mango Chutney: Combine mango, apple cider vinegar, brown sugar, lime juice and ground ginger in a small saucepan. Simmer over medium heat until thickened, about 15 minutes. Cool completely. (Can be made ahead). For smoother texture, blend after cooling.
  2. Prepare the Filling: Sauté onion, garlic, and ginger in olive oil until softened. Add spices and cook until fragrant.
  3. Add Chickpeas and Spinach: Stir in chickpeas and spinach. Cook until spinach wilts.
  4. Season the Filling: Stir in cilantro and lemon juice. Season with salt and pepper to taste. Let cool slightly.
  5. Assemble the Samosas: Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface. Cut into small squares.
  6. Fill the Samosas: Place a spoonful of chickpea filling in the center of each square. Brush edges with plant-based milk. Fold pastry over to form triangles. Press edges firmly to seal.
  7. Bake the Samosas: Place samosas on a baking sheet lined with parchment paper. Brush with plant-based milk and sprinkle with sesame seeds (optional). Bake until golden brown.
  8. Serve: Serve warm with mango chutney.