Spiced North African-style chickpeas with 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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Ingredients

For the chickpeas

500g Chickpeas
3 tbsp Olive oil
3 Onions, finely chopped
3 garlic cloves, peeled and crushed
3 x 3cm sticks cinnamon sticks
1 Star anise, finely ground
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground ginger
1 tsp brown sugar
4 Tomatoes, skinned and diced

For the coconut chapattis

460g Flour
1/2 tsp Salt
275ml coconut milk
vegetable oil, for shallow frying

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