Curried Chickpea Mash and 5-Minute Naan

New Recipe to Try Out!

CURRIED CHICKPEA MASH
What you’ll need . . .

  • 1 large onion, sliced
  • 1 can coarse ground tomatoes
  • 3 garlic cloves
  • 2 tablespoons grated ginger
  • 2 cans of chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2-3 bay leaves
  • 1 teaspoon ground cloves
  • 1 teaspoon cardamom seeds
  • 5-6 peppercorns
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons roasted coriander powder
  • 1 teaspoon cumin powder
  • 2 teaspoons garam masala
  • 1 cup almond milk (or substitute)
  • Ashley’s 5-MINUTE NAAN

    What you’ll need . . .

    • 1 cup bread flour 
    • 1/2 cup rye (or whole wheat) flour 
    • Pinch of salt 
    • 1 teaspoon — heaping — baking powder 
    • 1/2 cup plain lowfat yogurt 
    • 1/2 cup water

      Method . . .

      1. Whisk together the dry ingredients. Then add in the water/yogurt. Stir until combined. 
      2. Then place atop a generously floured work surface and knead. 
      3. Refrigerate overnight (at least — 2 days is better)
      4. Divide into balls (I made 6) and — again — generously flour a work surface. 
      5. You’ll want to flatten each of the balls until it’s as thin as you can get it without holes. 
      6. Heat a fry pan over high heat and spritz a bit of olive oil in there. Then toss one dough disk on the hot pan and let cook for 30 seconds or so. 
      7. Flip over and then press down with a tea towel (photo above) to get all the nooks and crannies. Flip over again and then again. Until browned. 
      8. Repeat. 
      9. Slice and enjoy.

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