Curried Chickpea Doubles

Name: Curried Chickpea Doubles
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; 1 pinch turmeric; vegetable oil, for bowl; Filling; 2 tablespoons vegetable oil; 1 large yellow onion, diced (about 2 cups); 2 garlic cloves, minced; 2 tablespoons curry powder; 2 teaspoons ground cumin; 3/4 teaspoon ground allspice; 1/2 teaspoon turmeric; 1 fresh bay leaf; 2 (15 ounce) cans chickpeas, drained; 1 cup low sodium chicken broth or 1 cup 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

34 ingredients

14 steps

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
1 pinch turmeric
vegetable oil, for bowl
Filling
2 tablespoons vegetable oil
1 large yellow onion, diced (about 2 cups)
2 garlic cloves, minced
2 tablespoons curry powder
2 teaspoons ground cumin
3/4 teaspoon ground allspice
1/2 teaspoon turmeric
1 fresh bay leaf
2 (15 ounce) cans chickpeas, drained
1 cup low sodium chicken broth or 1 cup 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)
hot sauce (Scotch bonnet brand or your favorite hot sauce)

Directions

1

For the dough:
2

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.
3

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.
4

Meanwhile, for the filling:
5

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.
6

For the slaw:
7

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.
8

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.
9

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.
10

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.
11

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.
12

Cook's Notes:
13

If you've got one, use a mandolin to slice the vegetables for the slaw.
14

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