Healthy Baked Tortilla Samosas

2 tbsp extra virgin olive oil

1 can chickpeas

½ onionchopped

3 garlic clovescrushed

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp coriander

1 tsp garam masala

2 tsp chama masala powder

1 tsp turmeric

1 tsp chilli powder

Salt and pepper to taste

2 Sonora Fajita Tortillas

Sealing paste

2 tbsp plain flour

2 tbsp water

Coriander dip

120 g Greek yogurt

1 small bunch coriander

1 small bunch mint

1 small green chilli

1 garlic clove

2 tbsp lemon juice

Pinch of salt

Preheat your oven to 220C/400F.

Heat 1 tbsp of olive oil in a frying pan. Add the mustard and cumin seeds as well as the onions. Cook until the onions become translucent, around 5 minutes.

Add the garlic, chickpeas, spices and season to taste with salt & pepper. Add a splash of water to help everything mix together. Cook for a few minutes until the chickpeas are fully coated with the spices.

Add the spinach and coriander, cook for a few more minutes until wilted. Remove from the heat while you prepare your tortilla pockets.

Add flour and water to a bowl and mix to form a thick paste.

Slice the tortillas down the middle to create two even halves. Spread the paste alongside the length of the cut side of the tortilla. Fold one side over, then fold the opposite side to create a triangular pocket.

Stuff the pocket with the chickpea mixture, then spread more of the paste along the inside edge of the opening. Press both sides of the tortilla to seal.

Brush each samosa with a little bit of extra virgin olive oil, then arrange on a baking sheet lined with baking paper.

Bake for 12-15 minutes, or until golden brown.

To make the coriander yoghurt dip - add everything to a food processor/blender and pulse until it reaches your desired consistency.

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Healthy Baked Tortilla Samosas