Spiced North African-style chickpeas with coconut chapattis
By: Alan Coxon
-
Spiced North African-style chickpeas with coconut chapattis
- Prep time:
- 1 hr, including 15 mins resting time
- Cook time:
- 45 mins
- Serves:
- 4
Alan Coxon's sizzling combination of spicy chickpeas and coconut chapattis makes exciting eating for vegetarians, vegans and carnivores alike
Ingredients
For the chickpeas
- 500g Chickpeas
- 3 tbsp Olive oil
- 3 Onions, finely chopped
- 3 cloves Garlic, peeled and crushed
- 3 x 3cm sticks cinnamon sticks
- 1 Star anise, finely ground
- 1 tsp Turmeric
- 1 tsp ground Coriander
- 1 tsp ground Ginger
- 1 tsp brown sugar
- 4 Tomatoes, skinned and diced
For the coconut chapattis
Method
1. Cook the chickpeas in a large saucepan of unsalted boiling water until soft, but not mushy. Drain and leave on one side.2. Heat the oil in a frying pan and fry the onions for 5 minutes. Add the garlic and spices. Stir in the sugar and tomatoes, and simmer until thickened.
3. Tip in the chickpeas and simmer for a further 5 minutes. Leave the spiced chickpeas on one side while you make the chapattis.
4. For the chapattis, put the flour and salt in a large bowl and gradually stir in the coconut milk until the mixture makes a soft dough.
5. Turn the dough out onto a lightly floured work surface and knead until smooth and pliable, adding more flour if necessary. Divide the dough into 9 equal sized balls.
6. Roll out each ball to make 20cm rounds and brush with oil. Roll up the rounds and twist them into a ring, tucking the ends into the middle. Place on a floured board and set aside for 15 minutes (this will improve moisture absorption and allows the gluten to rest).
7. Roll out each of the dough rings to make a 5cm round.
8. Brush a heavy frying pan with vegetable oil and cook the chapattis for 3-4 minutes on each side until golden brown. Serve hot with the spicy chickpeas.









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