Curried Chickpea Doubles
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tsp
Honey1 tsp
Active Dry Yeast2 tsps
Ground Cumin2 tbsps
Curry Powder1 tsp
Turmeric2 tbsps
Vegetable Oil2 cloves
Garlic (minced)3 tsp
Ground Allspice1 cup
Chicken (low-sodium)1 cup
Cilantro (chopped fresh)1 medium
Carrot (julienned)1 tsp
Cracked Black PepperDirections:
1
For the dough: Combine 1/3 cup warm water (110 degrees F) with the honey and yeast in a small bowl
2
Let sit until foamy, about 5 minutes
3
Meanwhile, in another bowl, mix together the flour, cumin, curry powder, salt and turmeric
4
Make a small well in the center of the dry ingredients and gradually pour in the wet ingredients
5
Stir until a firm dough is formed, adding an additional tablespoon or so of warm water if the dough is too dry
6
Knead the dough until smooth and elastic, about 5 minutes, then transfer to a lightly oiled bowl and cover with a towel
7
Let the dough rise for an hour in a warm place
8
Meanwhile, for the filling: Coat the bottom of a medium pot with the vegetable oil and set over medium-high heat
9
Add the onions and saute until translucent and aromatic, about 5 minutes
10
Add the garlic and saute 1 minute more
11
Add the curry powder, cumin, allspice, turmeric and bay leaf and cook for another 30 seconds to toast the spices
12
Add the chickpeas and stock and bring to a boil
13
Reduce the heat and simmer until the liquid has thickened and the chickpeas are tender, 8 to 10 minutes
14
Season with salt
15
For the slaw: Combine the cilantro, carrot, green mango, cucumber and black pepper in a large bowl
16
Toss with the lime juice and season with salt
17
Set aside until ready to serve
18
Once the dough has risen, pinch it into six pieces and roll the pieces into golfball-size balls (roughly 1 3/4-inch)
19
Transfer to a greased baking sheet and cover with a damp towel
20
Leave to rest for 15 minutes
21
On a lightly floured surface, roll out each ball into a 1/8-inch-thick oblong disc
22
Fill a deep frying pan with 1 to 2 inches of vegetable oil and heat the oil to 350 degrees F over medium-high heat
23
In batches, shallow-fry the discs of dough until golden but still pliant, 30 to 45 seconds per side
24
Transfer to a paper-towel-lined baking sheet and season
25
Top each disc with a spoonful of curried chickpeas and a spoonful of slaw, then fold it over the filling
26
Serve with chutney and hot sauce on the side, and have lots of napkins ready
27
Cook's note: If you've got one, use a mandolin to slice the vegetables for the slaw
28
If your yeast doesn't foam after 5 minutes, it means it has died
29
Start over with fresh yeast