chickpea curry & garlic naan
⬆️ Watch the video here ⬆️
curry:
2 yellow onions
90g ginger (roughly 1/3 cup)
65g turmeric (roughly 1/4 cup)
40g garlic (roughly 1 bulb of garlic)
5 Thai chili peppers
3 cans of chickpeas
1 cup water
2 cups coconut milk
1 tsp chicken bouillon (mixed into the water)
1 tsp coriander
1 tsp cumin
1 tsp cinnamon
1/2 tsp fennel
2 bunches of collards (roughly 20 whole leaves)
salt
black pepper
olive oil
naan:
500g all-purpose flour
1 tsp salt
1/2 tbsp sugar
1 tsp yeast
300ml water
Garnish:
Garlic
Cilantro
Ghee
Substitutions:
If you don’t have bouillon, you can substitute for chicken broth or chicken bone broth. Also, you can use vegetable bouillon or broth if you’d like to make a vegetarian version. If you choose a broth option, do not include the cup of water listed in my recipe, you will use a cup of broth instead. I used whole spices in the recipe, but you can substitute for powdered. I don’t find this recipe particular spicy, but you can adjust the heat according to your tolerance. You can also use regular butter in the place of ghee.
Preparation:
Wash the collards and remove the stems from the leaves. Stack them atop one another, cut into roughly 1 inch strips, and then chop. Set aside.
Drain and rinse the chickpeas thoroughly. Set aside.
Next dice the onion.
Remove the skin from the ginger and turmeric, then mince. Mince the garlic and Thai chili peppers. Set aside, as you will add these after the onion has cooked down.
In a dutch oven or other heavy bottom pot on medium, drizzle some olive oil. Add the onion and cook until light brown (roughly 5-10 minutes), once finished, add the mixture of garlic, ginger, chiles, and turmeric. Cook until fragrant (roughly 2-4 minutes).
Next add the chickpeas and continue to cook for another 2-4 minutes.
Add the water and bouillon mixture (or broth). Bring to a light simmer.
Add the coconut milk and cook until homogenous (about 5-10 minutes).
If using whole spices, add cinnamon, coriander, fennel, and cumin to a skillet on medium low. Cook until fragrant (roughly 2-3 minutes). Grind them into a powder using an electric spice grinder, food processor, or mortar & pestle.
Add spices to the curry mixture.
Salt and black pepper to taste.
Using a potato masher or large fork, crush some of the chickpeas in the curry. The will help the mixture thicken and adds another layer of texture to the overall dish.
Next add the collards, lightly mixing them in the curry. Cover and let cook on low for about 30-45 minutes, or until the collards have wilted and are soft.
Prepare the naan by adding flour, salt, sugar, and yeast to a large mixing bowl, mix to combine. Heat the water in the microwave or on the stovetop until it’s lukewarm, then add to the dry ingredients. Knead the dough on a dry work surface until smooth. The dough has a lower hydration, so it doesn’t take long to knead by hand. If you’d prefer, you can also use a stand mixer.
Once the dough is smooth, cover and let rise for about 1-2 hours, or until the dough has doubled in size.
Place a pizza stone, baking steel, or cast iron skillet into a cold oven and preheat to 500° on the bake setting.
Once the dough has doubled in size, punch it down and separate into smaller pieces. Lightly dust the dough and work surface with flour, then using a rolling pin, roll the dough out until it’s roughly 1/4 inch thick.
When the oven has reached temperature, place the dough atop the pizza stone, baking steel, or cast iron skillet. Bake for 4-5 minutes, or until the naan is golden brown with a couple of dark areas. If done correctly, the dough will puff up significantly whilst baking.
Remove the naan from the oven, brush with ghee, top with minced garlic and cilantro.
Enjoy.
