A rustic version using whole wheat flour for the barra and low-sodium chickpea preparation.
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In a large bowl, mix the whole wheat flour, all-purpose flour, yeast, and turmeric. Gradually add warm water and knead into a soft, slightly sticky dough.
Cover the dough with a damp cloth and let it rise in a warm place for at least 90 minutes until doubled in size.
While dough rises, boil the soaked chickpeas in the low-sodium broth with curry powder and minced garlic until very tender (about 45-60 minutes).
Once chickpeas are soft, stir in the culantro and cumin; mash a few chickpeas against the side of the pot to thicken the sauce naturally without extra salt.
Punch down the risen dough and form into small balls about the size of a golf ball; let them rest for another 10 minutes.
Flatten each ball into a thin 4-inch disk using oiled fingers to prevent sticking.
Heat coconut oil in a skillet over medium-high heat and fry each barra for about 30 seconds per side until puffed and slightly golden.
Drain the barra on paper towels, then place two together and top with a generous ladle of the chickpea mixture.
