Curried Chickpea Doubles Recipes

Steps:

• 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.

Steps:

• Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
• Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
• Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Steps:

• 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 Notes:
• 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.

Steps:

• To make the dough:
• Place the warm water, sugar, and yeast in a separate small bowl. Set aside until the mixture bubbles.
• In a large bowl combine the flour, salt, turmeric, cumin, and black pepper. Stir the yeast mixture into the flour mixture and add additional lukewarm water as needed-about 1/2 cup-until the mixture comes together into slightly firm dough. Knead until smooth and elastic and cover with a damp cloth. Set aside in a warm place to rise until doubled in size, about an hour.
• To make the filling:.
• If using dried chickpeas, drain, place in a pot with 6 cups of fresh water. Simmer for about 1 hour, or until tender. Drain and set aside.
• If using canned chickpeas, drain in a colander and rinse well with cold water. Set aside.
• Heat the oil in a heavy skillet and add the onion. Cook until translucent. Add the garlic and stir well, frying for 1 minute more. Add the curry powder and mix well. Cook for 30 seconds and add 1/4 cup of water. Stir in the chickpeas, cover and simmer for 5 minutes. Remove the lid and add 1 more cup of water. Stir in the cumin, and salt and pepper, and lower the heat. Simmer until the chickpeas are very tender. Set aside.
• To complete the doubles: Punch down the dough and allow it to sit for 10 minutes. Pinch off walnut-size pieces of dough and flatten each into a circle about 4 1/2 inches in diameter. Dampen your hands with water if the dough is sticky.
• Heat about 1 cup of canola oil, at least 3 inches deep in a frying pan or medium saucepan. Test the oil by sprinkling a bit of flour into it. If the flour bubbles and sizzles the oil is ready. Add the dough circles and fry, turning once, until lightly browned on both sides, about 40 seconds. Place 2 tablespoons of chickpeas on each piece of fried dough Add the pepper sauce, Kuchela, and cucumber, if desired. Top with another piece of fried dough. Serve.
• * Kuchela is a spicy condiment made from green mangoes and Scotch bonnet peppers. Check West Indian markets.