Curried Chickpea and Potato Pockets -

This is like an Indian calzone! Curried potatoes and chickpeas are wrapped in a pizza dough and baked. A really a yummy treat for a snack or lunch! Make a big batch and freeze in resealable freezer bags. Just take them out as you need and enjoy! This recipe will make 8 pockets.

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  • Rating:   5
  • Prep.:  20 min
  • Serves: 8
  • Cook Time:  20min


  • 1 Basic Pizza Dough
  • 1 Tsp. Vegetable oil
  • 1 Onion, peeled and diced
  • 2 Cloves Garlic, Minced
  • 2 Inch Piece Fresh Ginger, peeled and grated
  • 1 Tsp. Ground Cumin
  • 1 1/2 Tbsp. Curry Powder
  • 2 Potatoes, diced
  • 1 Cup Chickpeas
  • 1 Cup Water
  • Salt and Pepper to taste


  1. Make the pizza dough as directed and allow to rest in a bowl covered with a damp cloth.
  2. Meanwhile, in a skillet over medium high heat add the oil with the onion, ginger, garlic, cumin and curry powder. Sauté for 1 minute stirring well. Add in the potatoes and chickpeas. Mix well.
  3. Add in the water. Mix well and allow to cook for about 20 minutes stirring occasionally until the potatoes are soft. Add more water as needed.
  4. Preheat oven to 375 F (190 C).
  5. Divide the pizza dough into 8 equal pieces (this is easiest if you divide the dough in half first, then divide each half in half again – you should now have four pieces – then each piece in half again for a total of 8 pieces).
  6. Roll each piece of dough out into a circle and place about 2 tbsp. of the filling in the center of each pocket and fold over into a semi circle. Pinch closed with your fingers.
  7. Place pockets on a parchment lined baking sheet and bake at 375 for 20 minutes. Broil for 1 minute.


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