1lb dried chickpeas
4 tablespoons olive oil
4 onions, finely diced
1 1/2 tablespoon curry powder
2 teaspoons ground cumin
Salt and pepper
Wash the chickpeas and soak overnight in lightly salted water.
Place chickpeas and soaking water in a large saucepan. Cover with more water and bring to a boil.
Reduce heat to medium and simmer half covered for an hour or until chickpeas are soft.
Drain and reserve the water for the dough.
Mash the chickpeas and set aside.
In a large saucepan, heat the oil and sauté the onions until golden. Reduce the heat to low and add the mashed chickpeas.
Add curry powder, cumin, salt and pepper and mix well.
1 1/2 cups of unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons olive oil
About 1 cup warm chickpea water
Oil for frying
Mix together the flour, baking powder, salt and olive oil, then slowly add the chickpea water until the dough begins to bind and is stretchy.
Cover the bowl and let the dough rest for 30 minutes.
Roll out a small quantity of dough to 1/4-inch thickness. Using a 4-inch cookie cutter or glass, cut the dough into circles.
Stuff each circle with one tablespoon of the chickpea mixture.
Dab water along one half of the circle and bring the other half over and close edge firmly to form a half moon shape.
Repeat until you have used all the dough.
In a large frying pan, warm oil over medium heat and add a few sambusak, leaving space for them to puff and expand.
Fry until crisp and golden.
Makes 36 turnovers