Spanish Garlic‑Scented Chickpea & Spinach Empanadillas (Gluten‑Free)

Ingredients

• 3/4 cup chickpea flour
• 1/4 cup water
• 2 tbsp olive oil
• 1 cup fresh spinach
• 1 clove garlic, minced
• to taste salt
• to taste black pepper

Instructions

1. 1

   Mix chickpea flour, water, and a pinch of salt to form a thick batter.

2. 2

   Heat 1 tbsp olive oil in a pan, add garlic and spinach, sauté until wilted; season with pepper.

3. 3

   Place a spoonful of spinach mixture onto a small circle of batter (use a 3‑inch cutter), fold and seal edges.

4. 4

   Pan‑fry empanadillas in remaining oil over medium heat 3‑4 minutes per side until golden.

5. 5

   Serve hot.