- 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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