Sophie's chickpea and curry rolls

Name: Sophie's chickpea and curry rolls
Yield: 6 servings
Cuisine: American
Ingredients: 250 grams chickpeas (drained weight); 150 grams self raising flour; 5 ml lemon juice; 50 ml warm water; 2 tbsp red Thai curry paste; 1/2 sachet fast action yeast (about 4g)

justanothersoph @cook_3465110

Great hot with butter or cold for packed lunch. Yum!

justanothersoph @cook_3465110

Great hot with butter or cold for packed lunch. Yum!

Saved

Ingredients

6 servings

250 gramschickpeas (drained weight)
150 gramsself raising flour
5 mllemon juice
50 mlwarm water
2 tbspred Thai curry paste
1/2sachet fast action yeast (about 4g)

Saved

Steps

1

Drain, rinse and shell your chickpeas.
2

Add your dry ingredients.
3

In a jug, mix your water and lemon juice, and gradually mix into your chickpeas and flour mix.
4

Add the curry paste -you should have write sticky and wet mixture.
5

Remove from the bowl and place in a floured work top. Knead for approximately 10 minutes, adding flour whenever it starts to get too sticky again.
6

After kneading, place back in your mixing bowl and cover in cling film. Leave for as long as possible - 2 hours is great but you can get away with 30 minutes if you need to.
7

Cut your dough into the desired number of pieces (in my case, 6). Place on a baking tray or for a more uniform look, place into lightly greased muffin trays.
8

Preheat oven to 180°C.
9

Cover and leave for another half an hour.
10

Bake for 25 minutes. Great served hot with butter, or as a sandwich.
11

Enjoy!