Serves: 5
Total Calories: 282
Yield: 13 Knishes

4 1/2 cups water
1 cup dried chickpeas, presoaked, rinsed, and drained
1 dried cayenne pepper
1 cinnamon stick
5 inch strip kelp (optional)
1 tablespoon dried nettles (optional)
5 tablespoons extra virgin olive oil
1 cup coarsely chopped onion
3 cloves garlic minced
1 tablespoon grated ginger
1 teaspoon fennel seeds
1 teaspoon cumin seeds
4 cups potatoes cut into 1 inch cubes
3 cups butternut squash cut into 1 inch cubes
1/2 cup raisins
1 teaspoon sea salt or to taste
1 egg roll wrappers (6 inch squares)
1 teaspoon canola oil

1. Bring 3 cups of the water, the chickpeas, cayenne, cinnamon, kelp, and nettles (if using) to boil in a 4-quart pot. Reduce the heat to low, cover, and simmer 1 hour, or until the chickpeas are soft.

2. Heat the oil in a 6-quart stockpot over medium heat. Add the onions, garlic, ginger, fennel seeds, and cumin seeds. Sauté about 5 minutes, or until the onions begin to soften.

3. Add the chickpeas, potatoes, squash, raisins, and remaining water to the pot. Bring to a boil, then reduce the heat to mediumlow. Simmer 20 minutes, or until the potatoes are soft. Add the salt and turn off the heat. Adjust the seasonings, if desired.

4. Preheat the oven to 375°F.

5. Place an egg roll wrapper diagonally on a large cutting board or plate, so it appears diamond-shaped. Place 2 tablespoons of the chickpea mixture in the center. Fold the top and bottom corners over the filling to meet in the middle, then fold the right and left corners to meet in the middle. Pick up the knish and place it in the palm of both hands as if it were a ball and gently squeeze to make it round in shape. Repeat with the remaining ingredients.

6. Place the knishes on an unoiled baking sheet, and brush the tops with the remaining oil. Bake 15 to 20 minutes, or until golden brown. Serve immediately.

For a Change . . .
• Instead of chickpeas, use quicker-cooking beans, such as lentils or mung beans.
• Try Butternut Squash with Indian Spices as filling.

Nutritional Facts:

Serves: 5
Total Calories: 282
Calories from Fat: 128

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Salads and "Wraps" Mix and Match
Corn Salad with Strawberries, Chevre, and Raspberry Vinaigrette
Feta Cheese Salad
White Bean Salad with Fresh Fennel and Capers
Japanese Sea Vegetable and Noodle Salad
Quinoa Tabouli
Crisp Cababge Salad with Watercress and Caraway Seeds
More Creative Salad Ideas
Marinated Sun-Dried Tomatoes with Calendula Flowers
Feta Cheese Salad with Kamut Pasta
Marinated Red Peppers with Lemon and Garlic
Seitan Quesadillas
Cabbage, Scallion, and Cilantro Egg Rolls
Baked Ginger-Arame Rolls
Potato-Olive Knishes
Curried Vegetable Knishes with Chickpeas
Melted Goat Cheese Sandwich with Arugula and Sun Dried Tomatoes
Ginger Tempeh Sushi