Chappati
Chappatis are Indian flatbreads they contain just three ingredients and are super easy to make. We have them with all kinds of meals. From soup to curries to hummus with vegetables. This time I made it with black bean hummus and curried veggies.
Ingredients for about 4-5:
- 1 cup flour
- 1 tsp mineral salt
- A couple of tbsp sesame/olive/coconut oil.
- +/- 1/2 cup water.
Preparation:
1.Place flour in a bowl stir in the salt
2. Use your hands to mix in a little bit of the water add water little by little until you have a ball of dough thats a bit sticky.
3. Rest for 10 minutes.
4. Break off a golf ball-sized piece of dough roll into a ball and press down and make a little well pour a couple of drops of oil into the well and close dough to keep the oil inside.
5. Press down on a floured surface and roll out relatively thin.
6. Heat a pan with a little bit of oil. Fry on both sides if you did it right you will get air pockets that will puff up.
Black bean hummus
Originally hummus is made with chickpeas, but you can make them with any bean you like. This time we made it with black beans, which was nice! The taste is a bit stronger than chickpeas. So it is nice to combine with veggies that are overpowering.
Ingredients:
- 1/2 cup dried black beans soaked overnight
- 1tbsp tahini
- 1/2 lime juice
-1 tsp ground cumin
-1/2 tsp ground coriander
- 1/2 tsp mineral salt
-1 tsp freshly grated ginger
- A couple of cracks of black pepper.
Preparation
1. Boil the beans in plenty of water until tender. The boiling can take anywhere between 30min - 1 hour depending on how old the beans are.
2. place all the ingredients into a high-speed blender and pulse until the desired consistency. If too thick, add some water.
Curried veggies
You can use any vegetables you like. The preparation time my vary a little.
Ingredients:
- Two cups vegetables chopped. I used cauliflower, broccoli, and carrots
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tbsp sesame oil
- 1 tsp curry powder
Preparation:
1. Heat a pot (make sure it has a lid) with the oil. Keep the heat low.
2. Add the mustard and cumin seeds stir them around until they start to pop. Be careful not to burn.
3. Add the curry powder once you smell the aroma add the veggies
4. Pour in 2/3 cup of water and cover the pot with a lid.
5. Cook until just tender. Turn off the heat and let sit for +/- 5 minutes.
Quinoa
Quinoa is a lovely grain since we like to combine more than one type of grain per meal I chose quinoa for this dish. It's quick (only takes about 10 min) and easy to make and has a lovely bite.
Prepare as directed on the package!
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