Meatless Monday recipe from Gordon Ramsay – Curried Chickpea Samosas

Meatless Monday recipe from Gordon Ramsay – curried chickpea samosas
Welcome back to Meatless Monday.  Meatless Monday is an earth-friendly global movement to reduce consumption of animal products in favor of more plant-based meals to help combat global warming and improve personal health.  Today’s recipe is courtesy of TV host and renown Chef Gordon Ramsay, who mentors chefs with his master-class culinary skills on popular TV shows like Ramsay’s Kitchen Nightmares, Hell’s Kitchen and The F Word.  This recipe from Ramsay is vegetarian and delicious:

Curried Chickpea Samosas

Makes 12–16

Ingredients

For the pastry:

• 225g plain flour, plus extra to dust
• 1½ tsp fine sea salt
• 1 tbsp melted butter (or oil)
• 5–6 tbsp warm water
• Vegetable oil, for deep-frying

For the filling:

• 2 tbsp vegetable oil
• 1 tsp hot curry powder, or to taste
• 1 tsp garam masala
• ½ tsp ground cumin
• ½ tsp ground turmeric
• 1 small onion, peeled and finely chopped
• 1 garlic clove, peeled and finely chopped
• 2.5cm knob of fresh root ginger, peeled and grated
• 1 green chilli, deseeded and finely chopped
• 400g tin chickpeas, rinsed and drained
• 200ml water
• ½ tsp sea salt
• 100g peas, thawed if frozen, blanched if fresh
• Juice of ½ lemon, or to taste

Directions:

1. To make the pastry, combine the flour and salt in a large bowl. Make a well in the centre and add the melted butter and 5 tbsp warm water. Mix with a round-bladed knife to form a dough, adding another 1–3 tsp water if the mixture seems too dry. Tip onto a lightly floured surface and knead for 5–10 minutes to a smooth dough. Wrap in cling film and leave to rest in a cool part of the kitchen for at least 30 minutes.

2. For the filling, heat the oil in a wide frying pan or wok. Add the curry powder, garam masala, cumin and turmeric and cook, stirring, for 30 seconds. Next, add the onion, garlic, ginger and chilli and cook until the onion is softened and the spices are fragrant, about 4–5 minutes. Tip in the chickpeas, then add the water and salt. Cook, stirring gently, until most of the water has been absorbed, then take off the heat. Stir in the peas and lemon juice to taste. Transfer to a bowl and let cool completely.

3. Divide the pastry into 6 or 7 equal pieces. Now roll out the pastry and shape the samosas.

4. Heat a 6mm depth of oil in a deep heavy-based saucepan or wok over a medium heat to 180–190ºC. To test, drop a bread cube into the oil; it should sizzle on contact. Deep-fry the samosas in batches until golden brown and crisp, 6–8 minutes. Drain on a tray lined with kitchen paper and keep warm in a low oven while cooking the rest. Serve hot or warm.

Thanks to Chef Ramsay for this recipe that supports the Meatless Monday agenda.  To learn more about how you can pledge your commitment to the Meatless Monday movement, visit meatlessmonday.com.