Spiced North African-style Chickpeas with Coconut Chapattis

Alan Coxon's sizzling combination of spicy chickpeas and coconut chapattis makes exciting eating for vegetarians, vegans and carnivores alike
By Alan Coxon
Spiced North African-style Chickpeas with Coconut Chapattis
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: including 15 mins resting time
  • Effort: easy


For the chickpeas

  • 500 g chickpeas
  • 3 tbsp olive oil
  • 3 onions, finely chopped
  • 3 cloves garlic, peeled and crushed
  • 3 x 3cm sticks cinnamon sticks
  • 1 star anise, finely ground
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp brown sugar
  • 4 tomatoes, skinned and diced

For the coconut chapattis

  • 460 g flour
  • 1/2 tsp salt
  • 275 ml coconut milk
  • vegetable oil, for shallow frying


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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