Put the chickpeas in a bowl and cover with water. Set aside to soak overnight.
Roll out the empanada dough following the instructions and cut twelve circles with a
Drain the chickpeas and put them in a saucepan over high heat. Cover with water and bring to the boil. Reduce the heat to medium and simmer until tender. Drain. Use the back of a knife or a mortar and pestle to mash half of the chickpeas, then mix them back in with the whole chickpeas.
Put the eggplant on a tray and sprinkle with some extra salt. Set aside for about 10 minutes, then rinse well.
Heat the oil in a frying pan over medium heat and add the eggplant. Cook for 5 minutes, or until tender and crisp. Add the garlic and cook for 4 minutes, or until golden. Add the onion and cook for 5 minutes, or until softened. Remove from the heat and set aside to cool. Add the eggplant to the chickpeas with the goat’s curd, tomato, coriander, lemon zest, egg, paprika and salt and stir well to combine.
Reduce the heat to 230°C (450°F/Gas 8) and
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