1 cup Chickpeas, dry
1 cup Yogurt, Greek (Not included)
1 Tbs Olive oil
1 each Carrots
1 tsp Mustard Seeds 1tsp
½ tsp Paprika
½ tsp garam masala spice
1 1/2 tsp instant yeast
1 tsp Honey
¾ cup Water
1 tsp Oregano, dry
1¾ cup Plain Flour
2 Tbs Olive oil
Heat up your water to lukewarm and mix with honey. Add your yeast. Let sit for 5 minutes to help
activate the yeast. Gradually mix in your oregano flour along with 1tsp of salt and 2TB of olive
oil. Knead into a ball and place in a well oiled large bowl. Wet a clean dishcloth with warm water
and ring out. Cover the boil with the towel and let sit somewhere warm for 1 hour.
Take dough from bowl and put on a heavily oiled baking tray. Spread to all four corner, in wont be
a perfect square. Allow it to form its own shape. Cover and let rise for 1 hour.
Heat oven to 415.
Drizzle foccacia with olive oil and salt and cook in oven for around 10 minutes
or until golden and delicious.
Drain and rinse the chickpeas and put in a stove pot. Cover with water until about 2-3 inches above
the chickpeas. Bring to a boil, then reduce heat and simmer until tender, about 1 1/2 - 2 hours. Do
this while the dough is rising.
Peel your carrot and cut into thin matchsticks. Cut your cucumber in half and slice thin half
moons. Thinly slice your turnips in rounds. Roughly chop your herbs. Mince your garlic.
Mix your yogurt with your spice blend, herbs, and garlic. Add the chickpeas and all your veg and
season with salt and pepper.
Serve with your fresh focaccia and go to town!