Chickpea Naan with Garlic, Sesame Seeds and Chilies
- Prep Time 1:00 (including dough rising)
- Cook Time 0:10
- Estimated Cost $6.50
- 12 Comments
This vegan version of naan isn’t quite traditional, but it makes a great accompaniment to any Indian curry, stew or tandoori dish. Protein-rich chickpeas stand in for yogurt and olive oil replaces the clarified butter used in classic Indian cooking. This recipe works best if made in a food processor, since you can puree the chickpeas and then simply add the other ingredients, but it still works well when made by hand.
- 3/4 cup canned chickpeas, drained and rinsed $1 for 14 oz.
- 2 cups flour, plus more for kneading and rolling Pantry
- 1 packet yeast $1.50 for 3
- 1 tbsp sugar Pantry
- olive oil Pantry
- 5 cloves garlic, minced, divided Pantry
- 1 small bunch cilantro, chopped $1
- 1/2 tsp chili flakes $1.50 for 1 oz.
- 1 tbsp sesame seeds $1.50 for 1 oz.
- salt to taste Pantry
- Puree or mash chickpeas with a fork until they are very smooth. Set aside.
- In a mixing bowl, stand-up mixer or food processor, combine flour and 1 tsp salt.
- In a small bowl, dissolve yeast in 1/2 cup warm water. Add sugar and stir gently. Add to mixture flour-salt mixture and combine. Stir in chickpeas and 2 tbsp garlic to form a soft dough. It may be necessary to add more flour at this point to achieve a dough that can be handled.
- Knead by hand on a floured surface or in mixer/processor until dough is smooth and elastic but still soft--about 2 minutes.
- Transfer to a lightly-oiled bowl and allow to rise in a warm place for 30 minutes.
- While dough rises, heat about 3 tbsp olive oil in a small frying pan over medium-high heat. Add remaining garlic, chili flakes, sesame seeds and cilantro and cook for 2-3 minutes, being careful not to burn garlic. Salt lightly.
- When dough has risen, do not punch down as with traditional bread dough. Instead, transfer to a lightly-floured surface and use a rolling pin to roll out oval-shaped pieces that are about 6" long and 4" wide.
- Oil a large frying pan or griddle with about 1 tbsp olive oil. Turn heat up to high. Cook dough pieces until they become golden brown in spots on the bottom and the tops bubble. Flip and cook on other side. Drain on paper towels.
- Just before serving, brush the tops of the naan with the garlic-olive oil mixture.
- Serve warm.
Makes 6-8 naan pieces.