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Vegan Empanadas with Curried Potato and Chickpeas
  • subheading: CRUST:
  • 1½ cups white whole wheat flour, plus more for kneading
  • 1 tablespoon pure cane sugar
  • 1½ teaspoons active dry yeast
  • ¼ teaspoon sea salt
  • subheading: FILLING:
  • 1 pound russet potatoes, peeled and cut into 1-inch pieces
  • 1 cup canned no-salt-added chickpeas, drained, liquid reserved
  • 2 tablespoons finely chopped unsalted peanuts
  • 1 tablespoon fresh lime juice
  • 1½ teaspoons curry powder
  • ¼ teaspoon sea salt
  • Pinch of cayenne pepper
  • subheading: SAUCE:
  • 1 (5-ounce) package fresh baby spinach
  • ¼ cup unsalted vegetable stock, plus more for thinning
  • 1 clove garlic, peeled and halved
  • Pinch of sea salt
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