In a sauté pan over medium heat, add your tablespoon of grapeseed oil and let it heat up for about 2 minutes. Once it’s hot, add your bell peppers and onions and cook for 2 minutes. 

Follow that by adding your drained can of chickpeas, sofrito, salt, pepper, sazón, and oregano. Combine and cook for 5 minutes. Mix occasionally. 

Add your tomato sauce and olives, mix and lower the heat to low to allow everything to simmer for 5 minutes. Stir occasionally to avoid food sticking to the pan or overcooking. 

Once that’s done, remove chickpeas from the heat and allow them to cool to room temperature. (You should be able to stick your finger in the mixture without it feeling hot)

Lay out an empanada disc and scoop 2 small spoons of chickpea mixture to the center of the disc. 

Fold the disc and wet the circumference to seal the disc. Using a fork press down from left to right, creating line creases in the disc. Repeat until all the dough and filling mixture has been used up. 

Fill your frying pan with about an inch full of grapeseed oil and heat to 350ºF/180ºC. Once you’ve reached the suggested temperature, carefully place your disc into the pan and cook on both sides for about 2 minutes on each side, or until golden brown. Once it’s done, remove from heat onto a drying rack or paper towel, and enjoy!