1h 20mChapati with Beans
East African-style unleavened chapatis served with a tomato kidney bean stew. This vegan main course makes eight chapatis for lunch or dinner.
- Cuisine
- East African
- Energy
- 861 calories per serving
- Protein
- 23.6 g per serving
- Carbs
- 122.5 g per serving
- Fat
- 28.3 g per serving
- Sodium
- 1796 mg per serving
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Cook this recipe
- all-purpose flour-3 cups
- water-2 cups
- vegetable oil-0.5 cups
- fine salt-2 tsp
- canned kidney beans-2 cans
- canned diced tomatoes-1 can
- canned tomato paste-1 can
- frozen diced onions-1 package
- garlic powder-1 tsp
- ground ginger-1 tsp
- ground cumin-1 tsp
- ground coriander-1 tsp
- ground turmeric-0.5 tsp
- black pepper-0.5 tsp
- cayenne pepper-0.25 tsp
Drain and rinse the kidney beans in a colander, then measure the spices and water so the stew ingredients are ready before cooking.
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.
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.
Use caution when adding ingredients to hot oil to reduce splatter.
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.
Keep the stew at a steady simmer and heat it until bubbling hot.
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.
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.
Use caution when brushing oil onto the hot skillet, since oil can splatter.
Turn pan handles inward and use a dry towel or mitt when handling hot cookware.
Stack the cooked chapatis under a clean towel to stay soft. Serve two chapatis per person with the warm kidney bean stew.
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