Berbere Spiced Chickpea Soup
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For the dough:
400g plain flour
100g semolina flour
½ tsp salt
1 ½ tsp caster sugar
7g fast-action yeast
325ml warm water
For the topping:
1 tbsp olive oil
1 shallot, sliced
2 garlic cloves, sliced
1 tsp ground coriander
1 tsp Baharat Spice Blend
1 tsp Cumin Seeds Roast & Ground
1 tsp Sumac Berries, Crushed
500g beef mince
300ml chicken stock
2 green chillies, sliced
4 tbsp plain yoghurt
Handful of fresh mint leaves
Handful of fresh coriander
To make the dough, combine both the flours, sugar and salt in a large mixing bowl.
Add the yeast to a jug and pour in a little of the water to make a paste. Once smooth, add the remaining water until the yeast has dissolved.
Make a well in the centre of the flour. Add the water and mix to form a soft dough.
Tip the dough out onto a lightly floured surface and knead until smooth and elastic.
Divide into four parts and roll each one into a ball. Place onto a baking tray and cover, leaving to rise for around 1 hour or until doubled in size.
Meanwhile, heat the oil in a pan and cook the shallot, garlic and spices for around 1 minute.
Add the beef and cook until browned all over.
Add the chicken stock and simmer until almost all the liquid has evaporated. Set aside.
Heat the oven on the highest heat. Take each ball of dough and place on a lightly floured surface. Using your hands, pat each one out until they’re roughly 20cm x 15cm and 5mm thick.
Add a helping of beef to each flatbread, add a handful of chillies and bake in the oven for 10-15 minutes.
Once cooked, add a handful of herbs, a helping of yoghurt and a sprinkle of Sumac Berries to each flatbread.