Combine flour, vegetable oil, water and red wine. Mix until smooth. Dough will
be soft. Roll dough paper thin and cut into 3-inch squares.
For the filling, drain the chick peas, remove skin and mash with a fork. (Mixture
does not have to be smooth.) Place the dried chestnuts in a pot of boiling water
and cook for 40-45 minutes. Cool, peel and mash with a fork until texture is like
cream of wheat. Add chocolate, sugar, cinnamon, walnuts and extract.
Put about 1 tablespoon filling on each dough square. Fold over and pinch together
sides like a ravioli.
Heat vegetable oil in a deep pan until it reaches about 375 degrees. Fry cookies
in several batches until golden brown, about 2-3 minutes. Cool. Drizzle honey over
just before serving.
Makes about 2 1/2 dozen.
Nutrition values per serving: 142 calories, 6 g fat, 20 g carbohydrates,
2 g fiber, 2 g protein, 2 mg cholesterol, 29 mg sodium