Sophie's chickpea and curry rolls

• 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)

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.
6. Knead for approximately 10 minutes, adding flour whenever it starts to get too sticky again.
7. After kneading, place back in your mixing bowl and cover in cling film.
8. Leave for as long as possible - 2 hours is great but you can get away with 30 minutes if you need to.
9. Cut your dough into the desired number of pieces (in my case, 6).
10. Place on a baking tray or for a more uniform look, place into lightly greased muffin trays.
11. Preheat oven to 180C.
12. Cover and leave for another half an hour.
13. Bake for 25 minutes.
14. Great served hot with butter, or as a sandwich.
15. Enjoy!

chickpeas, flour, lemon juice, water, red thai curry, yeast

Taken from cookpad.com/us/recipes/339306-sophies-chickpea-and-curry-rolls (may not work)