Name: Moroccan Chickpea Hand Pies Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: Extra virgin olive oil as needed (or sub with water); 1 medium-size brown onion, chopped in small cubes; 3 cloves garlic, peeled and chopped finely; 2 medium-size white potatoes, peeled and chopped in small cubes; 2 medium-size carrots, peeled and chopped in small cubes; 1 teaspoon smoked paprika; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; 400 g (14 oz) canned diced tomatoes; 400 g (14 oz) canned chickpeas, liquid reserved (equivalent to 1 heaped cup or ~250g cooked chickpeas); ¼ cup (35g) garden peas; Vegetable broth (stock) or water, as needed; Salt and pepper to taste; 6 large wraps of choice

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If you’re craving something that’s hearty, packed with flavors, and a total crowd-pleaser, you simply have to try Moroccan Chickpea Hand Pies. These golden beauties bundle a spiced chickpea and vegetable filling up in a perfectly crisp wrap, delivering comforting warmth and loads of color in every bite. They’re naturally vegan, a breeze to make, and perfect for lunch, dinner, or even an impressive appetizer at your next gathering. Trust me, this is one of those go-to recipes you’ll want to have in your back pocket!

Moroccan Chickpea Hand Pies Recipe - Recipe Image

Ingredients You’ll Need

Moroccan Chickpea Hand Pies are delightfully easy to pull together, with each ingredient bringing its own bit of magic to the table. You’ll recognize every item on the list, and together, they capture the cozy, aromatic spirit of Moroccan cooking while adding color, texture, and flavor to each bite.

Extra virgin olive oil: For sautéing and adding richness to your hand pies (you can use water if you’d like to keep things even lighter).
Brown onion: A savory base that sweetens as it cooks, layering depth into the filling.
Garlic: Chopped and finely sautéed, garlic brings warmth and brightness.
White potatoes: They soak up the spices and provide a comforting, creamy texture.
Carrots: Little orange pops of sweetness that become perfectly tender as they cook.
Smoked paprika: Adds a smoky aroma that gives these hand pies a unique twist.
Ground coriander: Elevates and balances the other spices with citrusy notes.
Ground cumin: Marries beautifully with tomatoes and chickpeas, bringing earthy depth.
Ground turmeric: For gorgeous color and a delicate, peppery flavor.
Canned diced tomatoes: A juicy base that ties all the ingredients together.
Canned chickpeas (liquid reserved): The star protein source, plus the chickpea liquid acts as a handy egg-wash substitute.
Garden peas: Little green gems for pops of color and sweetness.
Vegetable broth or water: Keeps the filling tender and juicy as it simmers.
Salt and pepper: To bring out the best in all the flavors.
Large wraps of your choice: Go with your favorite type for wrapping it all up—white, whole wheat, or gluten-free all work beautifully.

How to Make Moroccan Chickpea Hand Pies

Step 1: Sauté the Aromatics

Start by heating a splash of extra virgin olive oil in a large saucepan over medium-high heat. Add the chopped brown onion and sauté for around five minutes, until it becomes soft and translucent. Then toss in the chopped garlic and let it cook for another three minutes—your kitchen will already start to smell like an inviting Moroccan market!

Step 2: Add Vegetables and Spices

Next, add your diced potatoes and carrots to the pan, along with all the spices—smoked paprika, coriander, cumin, and turmeric. Give everything a good stir so the vegetables get evenly coated with those glorious spices, and let them sauté for a minute or two to really bring out their aroma.

Step 3: Simmer with Tomatoes

Pour in the canned diced tomatoes, reduce the heat to medium, and stir well to combine. Let the mixture simmer for about 15 to 20 minutes, giving it a stir every now and then. If you notice the sauce getting too thick or sticking to the bottom, just add a splash of vegetable broth or water to keep things moving along. You’re aiming for tender, succulent veggies swimming in rich, tomatoey goodness.

Step 4: Stir in Chickpeas and Peas

When the potatoes and carrots are about 90 percent cooked through, add the drained chickpeas (keeping that magic can liquid aside) and the garden peas. Simmer everything together for another ten minutes, season with salt and pepper to your liking, and then set the filling aside to cool slightly. This is your star-studded Moroccan Chickpea Hand Pies stuffing!

Step 5: Assemble the Moroccan Chickpea Hand Pies

Preheat your oven to 180°C (350°F) and line 2 to 3 baking trays. Place a large wrap on the tray and spoon around 3/4 cup of filling onto half of it, leaving a one-inch gap from the edge. On the empty half, lightly score 2 or 3 lines to let steam escape as the pies bake. Brush the reserved chickpea liquid around the edge—you’ve now got an instant, plant-based “egg wash” that will help seal your pies. Fold over, press the edges, and repeat with the rest!

Step 6: Shape and Bake

For a fun effect, arrange two hand pies with straight sides touching to form a sort of “circle.” Place an olive oil-brushed bowl (inverted) over the pies to press down and seal the edges. Bake for 15 minutes to set the shape, then carefully remove the bowls. If you’d like more golden-brown color, return the pies to the oven for an extra five minutes. Serve these hot and crisp, ready for dipping!

How to Serve Moroccan Chickpea Hand Pies

Garnishes

Moroccan Chickpea Hand Pies love a flourish—think a sprinkle of fresh chopped parsley or cilantro for color and a squeeze of lemon juice for brightness. A swirl of dairy-free yogurt or tahini sauce over the top just before serving wouldn’t go amiss either. You can also add a dash of chili flakes or your favorite hot sauce if you crave a bit more heat.

Side Dishes

These hand pies are deliciously filling, but they’re even better when teamed with simple sides. A crisp green salad or a zesty tabbouleh really balances out the spices, while a bowl of soup—like Moroccan lentil or creamy tomato—makes the meal extra cozy. For evenings when you’re in the mood for a feast, pair your hand pies with roasted veggies or a platter of marinated olives for that true Moroccan vibe.

Creative Ways to Present

For parties, you can cut the Moroccan Chickpea Hand Pies into triangles or strips and serve them with dipping sauces: try harissa-spiked yogurt, hummus, or a citrusy tahini sauce. If you’re hosting brunch, arrange hand pies in a stack or fan shape on a wooden board, garnished with herbs and lemon wedges. You can even make mini versions using smaller wraps for perfect bite-sized treats!

Make Ahead and Storage

Storing Leftovers

Leftover Moroccan Chickpea Hand Pies keep wonderfully! Simply place any extras in an airtight container and pop them into the fridge. They’ll stay fresh for up to four days, giving you ready-to-go meals or snacks all week long. The wraps remain surprisingly crisp and the filling continues to develop flavor overnight.

Freezing

If you want to stock up for the future, these hand pies freeze like a dream. Allow them to cool completely, then wrap each pie in parchment or foil before placing them in a freezer-safe bag or container. They’ll be good in the freezer for up to three months—just label with the date and you’re set for quick, wholesome meals anytime.

Reheating

For the best results, reheat the Moroccan Chickpea Hand Pies in a preheated oven at 180°C (356°F) for about 15 minutes. This brings back the exterior crispness without drying out the filling. You can microwave in a pinch, but the wraps won’t be quite as satisfyingly crunchy.

FAQs

Can I make Moroccan Chickpea Hand Pies gluten-free?

Absolutely! Simply choose your favorite gluten-free wraps are available at most supermarkets and work beautifully for this recipe. The filling contains no gluten so it’s a naturally gluten-free option—perfect for sharing with friends who have sensitivities.

How spicy are these hand pies?

Moroccan Chickpea Hand Pies are pleasantly spiced but not overly hot. The smoked paprika, cumin, and coriander create rich, aromatic warmth without burning heat. If you love extra spice, feel free to add a pinch of cayenne or some chili flakes.

Can I use fresh tomatoes instead of canned?

Definitely! If you have juicy, ripe fresh tomatoes, chop them up and use about 400 grams (14 ounces) in place of the canned. You may need to cook them slightly longer to reach a thick, stew-like consistency.

Can I add other veggies to the filling?

Yes, these hand pies are super flexible. Feel free to toss in bell peppers, zucchini, or even some spinach for extra greens. Just keep the veggie pieces small so everything cooks evenly and fits snugly in the wraps.

What’s the best way to take these to-go for lunch?

Once baked and cooled, wrap the Moroccan Chickpea Hand Pies tightly in foil or parchment. They hold up well at room temperature for a few hours—no soggy pies! To enjoy warm, just pop them into a toaster oven at work or school for a few minutes before eating.

Final Thoughts

If you’re seeking a straightforward, feel-good recipe with loads of character and comforting flavors, Moroccan Chickpea Hand Pies absolutely deserve a spot in your kitchen. Their vibrant filling and flaky exterior are just irresistible. Give them a try the next time you’re craving a little edible adventure—you might discover your new favorite!