Chickpeas with carrot salad on flatbreads

Ingredients:

Salad:

• 1/2 green mango, peeled and thinly sliced
• 1/4 seedless cucumber, halved and sliced
• 1 medium-sized carrot, thinly sliced ​​into strips
• 1/4 cup chopped fresh cilantro
• 1/4 tsp crushed black pepper
• Juice of 2 limes

Dough for flatbreads:

• 1/2 teaspoon honey
• 1/2 tsp active dry yeast
• 1 cup premium wheat flour
• 1/2 tsp ground cumin
• 1/2 tsp curry powder
• 1/2 tsp coarse salt
• A pinch of turmeric
• Vegetable oil for greasing the bowl
• Vegetable oil for frying and greasing the baking sheet
• Flour for dusting

Chickpeas:

• 2 cans (425 g) chickpeas (drained)
• 1 cup chicken or vegetable broth
• 2 tablespoons of vegetable oil
• 1 large onion, diced (about 2 cups)
• 2 crushed cloves of garlic
• 2 tablespoons curry powder
• 2 tsp ground cumin
• 3/4 tsp ground allspice
• 1/2 teaspoon turmeric
• 1 fresh bay leaf

To serve:

• Tamarind chutney (or mango chutney)
• Scotch bonnet hot pepper sauce (or your favorite) hot sauce)

Preparation:

1. For the test: In a small bowl, combine 1/3 cup warm water (115°F/43°C) with honey and yeast. Let stand until foamy, about 5 minutes.
   
   Meanwhile, in another bowl, combine the flour, cumin, curry powder, salt, and turmeric. Make a small well in the center of the dry ingredients and gradually pour in the wet ingredients. Knead until a stiff dough forms, adding warm water a tablespoon at a time if the dough is too dry.
   
   Knead the dough until smooth and elastic, about 5 minutes, then transfer it to a lightly oiled bowl and cover with a towel. Let the dough rise for an hour in a warm place.
2. For chickpeas: Pour vegetable oil into the bottom of a medium saucepan and place it over medium-high heat. Add the onion and sauté until translucent and fragrant, about 5 minutes.
   
   Add the garlic and cook for another minute. Add the curry powder, cumin, allspice, turmeric, and bay leaf and cook for another 30 seconds to toast the spices.
   
   Add the chickpeas and broth and bring to a boil. Reduce heat and simmer until the liquid thickens and the chickpeas are tender, 8-10 minutes. Season with salt.
3. For the salad: In a large bowl, combine cilantro, carrots, green mango, cucumber, and black pepper. Stir in lime juice and season with salt. Let stand until ready to serve.
4. Once the dough has risen, divide it into 6 pieces and roll them into golf ball-sized balls (approximately 4.5 cm). Place them on a greased baking sheet and cover with a damp towel. Let rest for about 15 minutes. On a lightly floured surface, roll each ball into an oval disk 0.3 cm thick.
5. Pour 2.5-5 cm of vegetable oil into a deep frying pan and heat it to 180°C over medium-high heat.
   
   Working in batches, fry the dough discs until golden brown but still soft, 30-45 seconds per side. Transfer to a paper towel-lined baking sheet and season with salt.
6. Place a heaping spoonful of curried chickpeas and a heaping spoonful of salad on each flatbread, then fold the disc over to enclose the filling. Serve with chutney and hot sauce, and have plenty of napkins at the ready.
   
   Culinary advice: To chop vegetables for the salad, use a vegetable peeler. If the yeast doesn't foam after 5 minutes, it's dead. Start again with fresh yeast.