Previously on Verdant City Food
This recipe for Curried Chickpea Pizza Pockets is a follow-up to my Chana Masala recipe. I like to fix a big batch of Chana Masala and eat it all week long, but eating the same thing every day can be boring. So I came up with this recipe to allow for a little variety.
To Make Pizza Dough or to Not Make Pizza Dough
I usually keep a ball of frozen pizza dough in the freezer so when I want to make pizza or theseCurried Chickpea Pizza PocketsI can just thaw it out without having to make dough on the spot. While making pizza dough is easy I opted to use a ball of store-bought pizza dough in this recipe.
These Curried Chickpea Pizza Pockets are delicious but they need a good sauce to go along with them. I made a simple dipping sauce with non-dairy yogurt and minced cilantro. There are numerous other sauce that could be made to go along with these pizza pockets. If you want to me extra lazy I can tell you from personal experience they taste great with ranch.
- 1 cup Chana Masala
- 8 oz Pizza Dough, divided in 2
- ½ cup non-dairy yogurt
- ¼ cup cilantro
- 2 tbsp soy milk
- Taking one piece of dough at a time, Roll out into a rough circle with a rolling pin. Add flour to your surface and rolling pin to avoid sticking.
- Fill Dough with ½ cup of the chana masala and roll like a burrito. Make sure to fully seal the pizza pocket to avoid leaking during baking. With a pastry brush paint the top of the pizza pocket with the soy milk.
- Place on a baking sheet covered with parchment paper. Bake for 15 minutes or until dough brown.
- Let rest for 5 minutes.
- TO make the dipping sauce, chop the cilantro and then mix with the non-dairy yogurt.