Chapati with Beans

Cuisine

East African

Servings

4

Total time

1 hr 20 min

Prep

35 min

Cook

45 min

Difficulty

hard

Ingredients

• 3 Cup All-purpose flour - 3 cups (360 g), 360 g equivalent listed in the source recipe.
• 2 Cup Water - 2 cups (480 ml), divided, 480 ml total, divided between dough and stew.
• 0.5 Cup Vegetable oil - 1/2 cup (120 ml), divided, 120 ml total, divided between dough, stew, and brushing chapatis.
• 2 Teaspoon Fine salt - 2 teaspoons (12 g), divided, 12 g total, divided between dough and stew.
• 2 Can Canned kidney beans, drained and rinsed - two 15-ounce cans (850 g before draining), 850 g total before draining, according to the source recipe.
• 1 Can Canned diced tomatoes - one 14.5-ounce can (411 g), 411 g can size listed in the source recipe.
• 1 Can Canned tomato paste - one 6-ounce can (170 g), 170 g can size listed in the source recipe.
• 1 Package Frozen diced onions - one 8-ounce package (227 g), 227 g package size listed in the source recipe.
• 1 Teaspoon Garlic powder - 1 teaspoon (3 g), 3 g equivalent listed in the source recipe.
• 1 Teaspoon Ground ginger - 1 teaspoon (2 g), 2 g equivalent listed in the source recipe.
• 1 Teaspoon Ground cumin - 1 teaspoon (2 g), 2 g equivalent listed in the source recipe.
• 1 Teaspoon Ground coriander - 1 teaspoon (2 g), 2 g equivalent listed in the source recipe.
• 0.5 Teaspoon Ground turmeric - 1/2 teaspoon (1 g), 1 g equivalent listed in the source recipe.
• 0.5 Teaspoon Black pepper - 1/2 teaspoon (1 g), 1 g equivalent listed in the source recipe.
• 0.25 Teaspoon Cayenne pepper - 1/4 teaspoon (0.5 g), 0.5 g equivalent listed in the source recipe.

Instructions

1. Prepare beans and seasonings

   1. Drain and rinse the *kidney beans* in a colander, then *measure the spices and water* so the stew ingredients are ready before cooking.

2. Mix, knead, and rest the dough

   2. In a large bowl, mix the *all-purpose flour* with 1 teaspoon fine salt, 2 tablespoons vegetable oil, and 1 cup water. Knead for *6 to 8 minutes* until the dough is smooth and soft, then cover and rest for *20 minutes*.

3. Start the bean stew

   3. While the dough rests, heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add the *frozen diced onions* and cook for *5 to 6 minutes* until the liquid mostly evaporates, then stir in the tomato paste, garlic powder, ground ginger, ground cumin, ground coriander, ground turmeric, black pepper, and cayenne pepper and cook for *1 minute*.

4. Simmer the stew

   4. Add the *diced tomatoes*, kidney beans, remaining 1 cup water, and remaining 1 teaspoon fine salt. Simmer uncovered for *15 to 20 minutes* until the stew is thick and tomato-rich, then keep warm.

5. Shape and coil the chapatis

   5. Divide the rested dough into *exactly 8 equal pieces*. Roll each piece into a thin round, brush lightly with some of the remaining oil, roll it into a rope, coil it into a spiral, and rest the coils for *10 minutes*.

6. Cook the chapatis

   6. Heat a large skillet over medium-high heat. Roll each coil into a *7-inch chapati* and cook one at a time for *1 to 2 minutes per side*, brushing lightly with the remaining oil, until each chapati has golden brown spots.

7. Stack and serve

   7. Stack the cooked chapatis under a *clean towel* to stay soft. Serve *two chapatis per person* with the warm kidney bean stew.