Michaela Krejčová
VEGGIE NAAN'WICH WITH FETA CHICKPEA MASH
Má oblíbená jídla před asi 10 roky z www.sproutedkitchen.com
Ingredience
- Naan:
- 2 cups white whole wheat flour
- 1/2 tsp. ground cumin
- 1/4 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tbsp sugar
- 1/2 cup of warm milk
- 1/2 cup of yogurt
- 2 cloves garlic, finely minced
- ghee or coconut oil
- Filling:
- 2 cups cooked chickpeas
- giant handful of chopped cilantro
- 3 tablespoons tahini paste
- zest and juice of one small lemon
- pinch of red pepper flakes
- 1/2 cup crumbled sheep's milk feta
- 1 tablespoon extra virgin olive oil
- fresh ground pepper
- 1 small red onion, very thinly sliced
- 1 tablespoon red wine vinegar
- 2 carrots, thinly peeled with a peeler
- 3 cups sprouts of greens of choice
- extra virgin olive oil
- sriracha for spice, if needed
Postup
Naan:
Mix all the dry ingredients together and make a well of flour.
Mix milk and yogurt together and pour half of it into the well and slowly combine it together.
Add the liquid slowly and combine it all together slowly until a soft dough is made. The dough should be soft and tender. If dough sticks to your hand, use little bit of oil.
Cover with damp cloth and let it sit in a warm place for at least 2 hours.
Preheat a heavy bottomed, seasoned skillet or cast iron. Flour your work surface and knead the dough a few times, working in the minced garlic. Divide the dough into 6 to 8 pieces depending how large you'd like your sandwiches. Roll them out into a thin, oblong shape. Brush one side with water and add it to the pan, damp side down. Cook for about one minute until it browns, flip and cook the other side for another minute or two. Once lightly browned, run it over an open flame on the stove to get a few char marks. Brush the warm bread with a thin layer of ghee or coconut oil and a pinch of salt. Repeat with remaing dough. Keep covered with a dish cloth until ready to prepare the sandwiches.
Filling:
Rinse and drain the chickpeas. In a food processor, give the beans and cilantro a few quick pulses JUST to rough them up, you don't want a paste. I'm talking like 2 to 3 pulses. Transfer to a mixing bowl and add the tahini, lemon juice and zest, pinch of red pepper flakes, feta, olive oil and lots of fresh ground pepper. Stir to blend. Add a tiny splash of water if it looks too dry.
Combine the onion and vinegar in a bowl with a pinch of salt and toss with your fingers to coat just to soften them a bit. Set up your space with the carrots ribbons, vinegared onions and greens. Make each sandwich with a hearty swipe of the chickpea mash, a generous layer of onions, carrots, greens. Drizzle the vegetables with a bit of olive oil and your hot sauce on the side as needed.