Azevias de grão

Step 1: Rub 14 oz cooked chickpeas between your hands in water to slip off the skins, then blend until smooth.

Step 2: Boil 6 ½ oz sugar and ¼ cup water for 3 minutes, add the chickpea purée, the zest from 1 orange and 1 tsp ground cinnamon, and cook over a low heat, stirring, for 10 minutes until thick enough to leave the base of the pan clean. Cool, cover and chill.

Step 3: Mix 10 ½ oz plain flour and 1 pinch salt. Add ¼ cup olive oil and rub it in, then the juice of the orange, ¼ cup warm water and 1 tbsp aguardente or brandy if using, and knead into a smooth, firm dough. Rest it, covered, for 30 minutes.

Step 4: Roll the dough very thinly, about 1 mm, and cut 10 cm circles.

Step 5: Put a teaspoonful of filling on one half of each circle, wet the edge with water, fold over into a half-moon and press the edges with a fork to seal.

Step 6: Heat 4 ¼ cups sunflower oil to 350°F. Fry the pastries 4 at a time for 2 minutes, turning once, until blistered and golden.

Step 7: Drain on kitchen paper and, while still warm, roll them in 2 ⅞ oz caster sugar mixed with 2 tsp ground cinnamon. They keep a week in a tin.