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)
- 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
- Whisk together the dry ingredients. Then add in the water/yogurt. Stir until combined.
- Then place atop a generously floured work surface and knead.
- Refrigerate overnight (at least — 2 days is better).
- Divide into balls (I made 6) and — again — generously flour a work surface.
- You’ll want to flatten each of the balls until it’s as thin as you can get it without holes.
- 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.
- 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.
- Repeat.
- Slice and enjoy.
Ashley’s 5-MINUTE NAAN
What you’ll need . . .
Method . . .