Curried Chickpea Doubles
- 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
- 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
- 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
- Tamarind chutney (or mango chutney)
- Scotch bonnet hot sauce (or your favorite hot sauce)
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.
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.
Recipe courtesy Kelsey Nixon