Sweet Potato and Chickpea Empanadas

Ingredients

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• Dough:
• Coconut Milk Coconut Milk 250ml 1 cup
• Extra Virgin Olive Oil Extra Virgin Olive Oil 125ml 1/2 cup
• Dried Yeast Dried Yeast 2 tsp 2 tsp
• Spelt Flour Spelt Flour 360g 3 cups
• Filling:
• Sweet Potato Sweet Potato 2 2
• Red Onion Red Onion 1 1
• Garlic Garlic 2 cloves 2 cloves
• Coconut Milk Coconut Milk 125ml 1/2 cup
• Curry Powder Curry Powder 1/2 tsp 1/2 tsp
• Swiss Chard Swiss Chard 35g 1 cup
• Chickpeas in Water Chickpeas in Water 100g 1/2 cup
• Fresh Cilantro Fresh Coriander small handful small handful
• Spices:
• Sea Salt Sea Salt to taste to taste
• Ground Nutmeg Ground Nutmeg 1/2 tsp 1/2 tsp
• Ground Black Pepper Ground Black Pepper to taste to taste

Instructions

1. 1.Turn on the stove and warm 1 cup of coconut milk until it starts to simmer.
2. 2.Now pour the warm coconut milk into a bowl and mix with ½ cup of olive oil.
3. 3.Leave it to sit for 2 mins and then whisk in the dry yeast. Set aside again for 5 mins.
4. 4.Now add the spelt flour and mix again. You want a consistency that is not sticky, feel free to add a little more flour if needed. Cover the bowl with a tea towel and set aside for 40 minutes.
5. 5.Meanwhile, you can prepare the filling. Sauté the chopped red onion and garlic in a large saucepan until they turn golden.
6. 6.Then add diced sweet potatoes, ½ cup of coconut milk, nutmeg, pepper, sea salt and curry powder.
7. 7.Cover with a lid and cook over medium heat for approx. 14 mins - until the sweet potatoes are soft and almost all of the liquid is absorbed.
8. 8.Rinse the chickpeas, chop them and add to the pot alongside chopped chard. Cook for a further 2 mins.
9. 9.Pre-heat the oven to 200 º C.
10. 10.Shape small dough pieces into balls.
11. 11.Flour your work surface to prevent the dough sticking. Then take one dough ball, knead it with your hands and roll it out.
12. 12.Add 3 spoonfuls of the filling into the centre of the dough and fold the dough over sealing the empanada.
13. 13.Use a fork to knit the edge of the empanada and prick the surface several times.
14. 14.Repeat to make additional empanadas.
15. 15.Line a baking tray with baking paper and transfer the empanadas onto the baking tray. Place into the oven and cook for approx. 15 mins.
16. 16.Once the time is up, remove from the oven, let cool for 5 mins and enjoy!

Nutritional Information

• Calories:
  1457
• Fat:
  79g
• Sodium:
  296mg
• Carbs:
  175g
• Sugar:
  13g
• Protein:
  32g