50 g whole meal flour
50 g plain white flour
1/4 t salt
50 g margarine
1/2 peeled and onion, chopped
1 T oil
1/2 garlic clove, crushed
1/2 T coriander, ground
1/2 t cumin, ground
50 g peeled and potato, diced
50 g peeled and carrots, diced
210 g chickpeas
salt
pepper
1. Fry the onion in the oil for 5 minutes and add the garlic, spices, carrot and potato. Cook for ten minutes, or until the vegetables are tender. Add the chickpeas and season with the salt and pepper. Leave to cool down.
Preheat the oven to 400F.
2. Sift the flours and salt into a large bowl. Add the margarine and rub into the flour with your hands until the mixture is like bread crumbs. Add the cold water and press the mixture together to form a dough. Turn out onto a floured board and divide into 2 equal pieces.
3.Take out one piece of the dough and knead lightly, pressing it into a round shape. Roll it into a circle about 15cm across. Put 1/2 of the vegetable mixture on top and fold into a pasty type shape and press the edges together. Pierce a couple of holes in the top and bake for 20 minutes or until crisp.
