Harissa and Tamarind Doubles

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Active dry yeast
• 15 ounces Canned chickpeas, drained and rinsed
• 2 tablespoons Harissa paste
• 3 tablespoons Tamarind concentrate
• 1 tablespoon Brown sugar
• 0.5 teaspoon Ground turmeric
• 2 cups Vegetable oil for frying
• 0.75 cup Warm water
• 2 cloves Minced garlic

Instructions

1. 1

   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.

2. 2

   Prepare the chickpea filling by simmering chickpeas with minced garlic, 1 tablespoon of harissa paste, and a splash of water until tender and thickened.

3. 3

   Create the glaze by whisking tamarind concentrate, brown sugar, and the remaining harissa paste in a small saucepan over low heat until syrupy.

4. 4

   With oiled hands, divide the risen dough into golf-ball-sized pieces and flatten them into thin 4-inch discs.

5. 5

   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.

6. 6

   Drain the fried 'bara' (dough) on paper towels to remove excess oil while still warm.

7. 7

   To assemble, place two fried dough discs on a plate, top with a generous scoop of the spiced chickpeas.

8. 8

   Drizzle the warm tamarind-harissa glaze over the chickpeas and serve immediately while the bread is soft.