Curried Chickpeas and Naan

March 14, 2017

I am preparing for the next cooking class on April 2. The theme of the class is The Versatile Chickpea. You can bet that we have been eating a whole lot of chickpeas lately, while getting the menu finalized. There are so many great chickpea recipes, we can’t do them all at the class. This curried chickpea will be not be demonstrated at the class, but not because it isn’t totally delicious. And paired with this delicious naan, it is totally to die for.

Curried Chickpeas and homemade naan

The original recipe for the curry comes from Jessica in the Kitchen. I modified it only slightly – removed the oil and added veggies to make it a one pot meal. It comes together quickly and is not very spicy at all. I added a jalapeño and red pepper flakes to mine to spice it up a bit.  If you are not a fan of hot spicy food, the basic curry is for you. If you like it spicy, add red pepper flakes or use a good curry paste, like a sriracha or harrisa, to spice it up at the table to everyone’s individual tastes.

I used peas and carrots in my curry. You can omit both for a plan chickpea curry and serve it with a vegetable side. Or add any other vegetable combination you like to the curry. Sweet potatoes, cauliflower and green beans would also work well.

The curry is delicious, but the real star of this meal is the naan. I have never been a big fan of naan – white flour and loads of butter. However, this recipe is so good and its whole grain and pretty much oil -free, except for the oil I used to coat the utensils. And it turns out Naan is really not that hard to make from scratch. I have not yet mastered chapatis or tortillas, but the naan came out great.

Curried Chickpeas

  • 2 mediums onions/1 large red onion, sliced
  • 1- 14 ounce can diced tomatoes
  • 3 carrots, diced
  • sea salt & ground black pepper, to taste
  • 1- 16 ounces/454g can chickpeas, drained and rinsed or 1 1/2 cups cooked
  • 3 garlic cloves, minced
  • 1 tsp red chilli flakes (optional)
  • 1 ½ tablespoons garam masala
  • 1 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1- 13.5 ounces/383g can coconut milk, full fat or lite
  • 2 teaspoons coconut flour
  • 1 cup frozen green peas, thawed
  • 1 small lime

In a deep pot, add in the onions, tomatoes and carrots. Allow to simmer slowly until onions are soft, about 10 minutes.

Add in the chickpeas, garlic, garam masala, curry powder and cumin (and red chilli flakes if using). Stir to combine.

Add the coconut flour to the liquid of the coconut milk and stir until well combined. Add in the coconut milk and coconut flour mixture to the pot and stir. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.

Taste the curry and season with salt and pepper to taste. (How much you need will depend on whether or not your tomatoes and chickpeas were salted.) If you want a hotter curry, add a touch of hot chili powder or cayenne.  Thaw peas under hot water and add to curry. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Serve.

This Naan Bread recipe comes from Kim Campbell’s The PlantPure Nation Cookbook. While the recipe does not call for any oil, the bread is moist and delicious.  I have altered the method for making the naan based on how I like to make bread. You can easily make this bread without a bread mixer by doing a bit of hand kneading. However, if you have a mixer, making the dough will be a piece of cake.

I used my tortilla press to press the dough out to the desired thickness and it worked like a charm. If you don’t have a press, roll the dough out to about 1/8 inch thick using a rolling pin.

Whole Wheat Naan Bread

  • ½  cup lukewarm water
  • 1 tsp sugar
  • 1 tbsp active dry yeast
  • ½ cup hot water (tap water hot not boiling)
  • 1/3 cup agave, honey, brown rice syrup or brown sugar
  • ¾ cup plant based milk
  • ½ tsp garlic powder
  • 1 tsp rice vinegar
  • 1 ½ tsp salt
  • About 4 cups whole wheat flour

In a small bowl, dissolve 1 tsp sugar in the warm water and sprinkle yeast on top. Stir to dissolve yeast and let stand in a warm place until frothy and doubled in size, about 5 to 10 minutes. (If your yeast does not froth up within 20 minutes, then either your water was too hot or cold, or your yeast was old. Throw out the mixture. Check the expiry on your yeast. Try again.)

In a large bowl (or the bowl of a bread mixer with dough hooks) add hot water, sweetener, milk, garlic powder, vinegar, salt and 1 cup of flour. (Note: I use hot water to counter the cold of the milk. Make sure this mixture is not too hot. You want it warm when you add the yeast. Too hot and it will kill the yeast.) Stir until well combined. Add an additional cup of flour and beat until well combined. Add the yeast mixture and beat until combined. Continue adding flour, a small amount at a time until a soft dough forms. (note you may use more or less than 4 cups when finished.) Knead dough for 6 to 8 minutes, either by hand or using the mixer.  

Place the dough in a lightly greased bowl and cover with a lid or damp towel. Let rest in a warm place until the dough has doubled in size, about 1 hour.

Punch down the dough and divide it into 15 to 20 pieces (depending on how big you want your naan). I made 20 pieces of 6 inch naan breads. Keep in mind you will be cooking in a skillet so be sure your pieces will fit your pan.

Roll each piece of dough into a ball. Place on a tray and cover with a damp towel. Let rest in a warm place until double in size, about 30 minutes.

 

 

Heat a griddle pan on medium-high heat.  (I find cast iron works best. ) Roll one piece of dough out to about 1/8 inch thick. (If you have one, a tortilla press works perfectly. I use a cut open zip lock bag to prevent sticking to the press. Place dough ball on the plastic, cover with the plastic and close the press. Voila, a perfectly round dough. If necessary, lightly grease your hands to prevent the dough from sticking.)


 

 

 

 

 

 

To roll by hand, either lightly flour our dough to prevent sticking, or lightly oil the dough and roll between plastic. If using flour, add only small amounts so that your dough does not become too dry.

Place on the hot griddle and cover with a lid. Set a timer for 1 minute. After 1 minute, remove the cover. The dough should be puffy and golden on the bottom side.  If not, turn your heat up or down to adjust and cook until golden. 

 

 

 

 

 

 

 

Flip  the dough and press down lightly to get good contact with the dough and the pan.  Cover and cook 1 minute or until done.

 

 

 

Remove naan from pan and place on a dish and cover with a cloth.  

 

 

 

 

 

While your naan is cooking, roll out another piece of dough, ready to cook. Once the first piece is done, add the second piece to the pan. Cover, cook 1 minute, flip, cover, cook another minute. Repeat until all naan is cooked.

Naan freezes well in a tightly sealed zip lock bag. Thaw and serve the naan warm by quickly heating in a hot frying pan.

 

 

 

 

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