Curried Chickpea Doubles

Total Time:
2 hr 55 min
Prep:
1 hr 10 min
Inactive:
1 hr 20 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Dough:
  • 1/2 teaspoon honey
  • 1/2 teaspoon active dry yeast
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon kosher salt
  • Pinch turmeric
  • Vegetable oil, for oiling bowl
  • Filling:
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced (about 2 cups)
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • 2 teaspoons ground cumin
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon turmeric
  • 1 fresh bay leaf
  • Two (15-ounce) cans chickpeas, drained
  • 1 cup low-sodium chicken or vegetable stock
  • Kosher salt
  • Slaw:
  • 1/4 cup chopped fresh cilantro
  • 1 medium carrot, julienned
  • 1/2 green mango, peeled and julienned
  • 1/4 English cucumber, halved and thinly sliced
  • 1/4 teaspoon cracked black pepper
  • 2 limes, juice of
  • Kosher salt
  • Vegetable oil, for frying and for greasing baking sheet
  • All-purpose flour, for dusting
  • Garnishes:
  • Tamarind chutney (or mango chutney)
  • Scotch bonnet hot sauce (or your favorite hot sauce)
Directions
  • For the dough: Combine 1/3 cup warm water (110 degrees F) with the honey and yeast in a small bowl. Let sit until foamy, about 5 minutes. Meanwhile, in another bowl, mix together the flour, cumin, curry powder, salt and turmeric. Make a small well in the center of the dry ingredients and gradually pour in the wet ingredients. Stir until a firm dough is formed, adding an additional tablespoon or so of warm water if the dough is too dry.

  • Knead the dough until smooth and elastic, about 5 minutes, then transfer to a lightly oiled bowl and cover with a towel. Let the dough rise for an hour in a warm place.

  • Meanwhile, for the filling: Coat the bottom of a medium pot with the vegetable oil and set over medium-high heat. Add the onions and saute until translucent and aromatic, about 5 minutes. Add the garlic and saute 1 minute more. Add the curry powder, cumin, allspice, turmeric and bay leaf and cook for another 30 seconds to toast the spices. Add the chickpeas and stock and bring to a boil. Reduce the heat and simmer until the liquid has thickened and the chickpeas are tender, 8 to 10 minutes. Season with salt.

  • For the slaw: Combine the cilantro, carrot, green mango, cucumber and black pepper in a large bowl. Toss with the lime juice and season with salt. Set aside until ready to serve.

  • Once the dough has risen, pinch it into six pieces and roll the pieces into golfball-size balls (roughly 1 3/4-inch). Transfer to a greased baking sheet and cover with a damp towel. Leave to rest for 15 minutes. On a lightly floured surface, roll out each ball into a 1/8-inch-thick oblong disc.

  • 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.

  • In batches, shallow-fry the discs of dough until golden but still pliant, 30 to 45 seconds per side. Transfer to a paper-towel-lined baking sheet and season.

  • Top each disc with a spoonful of curried chickpeas and a spoonful of slaw, then fold it over the filling. Serve with chutney and hot sauce on the side, and have lots of napkins ready.

  • Cook's note: If you've got one, use a mandolin to slice the vegetables for the slaw.

  • If your yeast doesn't foam after 5 minutes, it means it has died. Start over with fresh yeast.


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