Heat the pan, put olive oil. Add red onion and ginger, stir fry until the red onion look clear. Add chickpeas and green peas. Seasoning with curry powder, fennel powder, black pepper and salt. Stir fry until cooked. Allow them to cool down completely.

Put the rice paper soak into the water a few seconds. Place on the chopped board. Scoop the chickpeas filling on. Wrap into the triangle. Place on the plate brush with olive oil.

Heat the pan, put the chickpeas samosa, fry until turn to golden brown on both sides. Place on the serving plate. Ready to enjoy with yogurt sauce.