Dairy-Free Mutabbaq with Savory Chickpea Filling

Ingredients

• 2 cups All-purpose flour
• 3/4 cup Water
• 1/2 teaspoon Salt
• 2 tablespoons Olive oil
• 1 can (15 oz), drained and rinsed Canned chickpeas
• 1/2 medium, finely chopped Onion
• 1 medium, diced Tomato
• 2 cloves, minced Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Turmeric
• 1/4 teaspoon Chili powder
• 1 tablespoon Lemon juice
• 2 tablespoons, chopped Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, mix flour, water, and salt to form a smooth dough. Knead for 5 minutes, then cover and let rest for 15 minutes.
2. 2Divide the dough into 4 equal portions. Roll each portion into a thin circle.
3. 3Heat olive oil in a large skillet or griddle over medium heat.
4. 4Sauté onion and garlic until softened. Add diced tomato and cook for another 2 minutes.
5. 5Add chickpeas, cumin, coriander, turmeric, and chili powder. Cook for 5 minutes, stirring occasionally.
6. 6Stir in lemon juice and cilantro.
7. 7Place one dough circle in the skillet. Spread half of the chickpea filling over half of the circle.
8. 8Fold the other half of the circle over the filling to create a half-moon shape.
9. 9Cook for 3-4 minutes per side, or until golden brown and crispy.
10. 10Repeat with the remaining dough and filling. Serve immediately.

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