A North-West African influence using harissa paste for heat and sweet tamarind glaze.
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In a large bowl, mix flour, yeast, turmeric, and warm water to form a soft, sticky dough; let it rise for 90 minutes until doubled in size.
Prepare the chickpea filling by simmering chickpeas with minced garlic, 1 tablespoon of harissa paste, and a splash of water until tender and thickened.
Create the glaze by whisking tamarind concentrate, brown sugar, and the remaining harissa paste in a small saucepan over low heat until syrupy.
With oiled hands, divide the risen dough into golf-ball-sized pieces and flatten them into thin 4-inch discs.
Heat vegetable oil in a deep skillet to 350 degrees Fahrenheit and fry each dough disc for 30 seconds per side until puffed and golden.
Drain the fried 'bara' (dough) on paper towels to remove excess oil while still warm.
To assemble, place two fried dough discs on a plate, top with a generous scoop of the spiced chickpeas.
Drizzle the warm tamarind-harissa glaze over the chickpeas and serve immediately while the bread is soft.
