Chickpea Masala Sandwiches

Name: Chickpea Masala Sandwiches
Cuisine: Indian
Ingredients: 1 cup (250 mL) chicken or vegetable stock or water; ¼ cup (60 mL) chopped fresh cilantro, or to taste; 3 garlic cloves, crushed; 2 cups (500 mL) cooked chickpeas, or a 19 oz (540 mL) can, rinsed and drained; Mango or other chutney, for serving; Mango or other chutney, for serving; 1 cup (250 mL) chicken or vegetable stock or water; 1 cup (250 mL) chicken or vegetable stock or water; ½ tsp (2.5 mL) sugar; ¼ tsp (1 mL) salt; 1 tsp (5 mL) turmeric (optional); ½ tsp (2.5 mL) ground cumin; 1 Tbsp (15 mL) curry powder or paste, or to taste; 1 Tbsp (15 mL) curry powder or paste, or to taste; Canola oil, for cooking; 1 large onion, halved and thinly sliced; 2 cups (500 mL) all-purpose flour; 1 tsp (5 mL) active dry yeast

Doubles

Preparation info

Serves
4 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

A popular Indian street food, doubles are made with flatbread filled with braised spiced chickpeas. They are ridiculously good—so worth the effort of making from scratch. Try cooking mini flatbreads (the size of a mini pita) to serve alongside the filling at parties—a sort of do-it-yourself mini double. This version was inspired by/adapted from the Naparima Girls’ High School Cookbook.

Ingredients

Asia
India
Sandwich
Vegan

Ingredients

Method