Spicy Chickpea and Potato Pasty



Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

This is a surprisingly filling dish of chickpea and potato paste filled with pine nuts, currants and spices and hound with tahin.


  • 4 oz/120 g chickpeas, soaked for 8 hours and cooked
  • 4 oz/120 g potatoes, peeled and boiled
  • 1 tablespoon olive oil

For the filling

  • 1 onion, finely chopped
  • 2 cloves garlic, crushed with salt
  • 2 tablespoons olive oil
  • 1 teaspoon pine nuts
  • 1 teaspoon currants, soaked in water
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cumin
  • ½ teaspoon kırmızı biber
  • 1 tablespoon tahin
  • salt and freshly ground black pepper


  • Mash the potatoes and chickpeas and pound to a paste (or purée in an electric mixer). Bind with the oil to make a smooth, pliable paste. Mould it into a ball and put aside.
  • Now make the filling. Soften the onion with the garlic in the oil. Stir in the pine nuts, currants and sugar and cook for 2-3 minutes. Add the spices and bind with the tahin. Season to taste.
  • Roll the potato and chickpea paste into a rectangle. Spread the filling down the middle and fold over in half, making a large pasty. Pinch the three edges together to seal in the filling. Wrap in a sheet of oiled greaseproof paper and place in the refrigerator for 2-3 hours. When ready to serve, cut it into slices.