Recipe(tried): Chocolate and Chickpea cookies (Gouganile)

Dear Terri, I just made these Christmas cookies today. I don't know if I have spelled it right, but my (Sicilian) mother also made them as long as I could remember. She said they were a recipe from Apruzzi where my father came from. Anyhow:

1 Large bar Hersheys chocolate
1 16 oz. can checkpeas
3 to 4 Tbsp. honey
the rind of 1 orange and 1 lemon
sugar and cinnamon for coating
a pinch of cinnamon
oil for frying

Melt the chocolate in a double boiler. Meanwhile in blender mash the chickpeas with the honey,rinds and cinnamon. When chocolate is completely melted, add to blender and mix all together. Cool in frig.

6 cups flour
1 1/2 cups water
3/4 cup oil
1 egg

Mix ingredients together knead as you would pasta dough. Divide into 5 or 6 pieces so you can roll the dough easier. Roll out thin, but not so thin as to tear. Cut into circles by a 3" cookie cutter or a sharp glass. Put a small amount of filling on each one. Rub a little water on 1/2 edge of the dough. Now fold over and pinch then pinch again with a fork around the edge. Do not overfill as they will break open when fried. Fry in hot oil for about 40 seconds. The time will depend on the heat of the oil. Remove "ravioli" from oil and place on paper plate covered with paper towels for a minute or two. Now shake gently in a brown paper bag with cinnamon and sugar in it. Good luck.