"SMOKO", Snacks, Kids Luches, etc

CHICK PEA CURRY

This is Fantastic as a Light Meal, Quick Lunch on the Weekend, or served as a Wrap (Naan Bread, Tortilla's, Chapattis, etc or any other round Flat Bread can be used), served either Hot or Cold, for SMOKO or Lunch during the week. The Boys often take it to School & Uni

I generally make at least one a week, for the Boys as Snacks.
Tastes Great, SUPER CHEAP (~Au$3.50 to $4.00),Healthy, & easy to cook, what more can you want

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Preparation Time
15 minutes
Total Cooking Time
40 minutes

Serves 4 easily

INGREDIENTS

2 Brown Onions
4 Cloves Garlic
1 Tablespoon of ghee or oil
1 teaspoon Chilli Powder
1 teaspoon Salt
1 teaspoon Turmeric
1 teaspoon Paprika
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
2x 440gm cans of Chick Peas (Garbanzos) Drained
1x 440gm can of Diced Italian Tomatoes
1 teaspoon Garam Masala

METHOD

1; Finely Slice the Onions Top to Base, Crush Garlic & chop finely.
Heat ghee or oil in a Medium Pan/Pot.(One with a Lid as you will need it later)
Add Garlic, stir over medium heat for about 1 minute, add onions & cook until soft (onions are translucent).
Do not burn & add a little more oil if needed.

2; Add Chilli Powder, Salt, Turmeric, Paprika, Cumin & Coriander.
Stir over Medium Heat for 7 minutes, making sure Onion is well coated in Spices.

3; Add Chick Peas & undrained Tomatoes, stir to combine.
Bring to a slow boil, & simmer covered on Low for 20 minutes, stirring occasionally.

4; Stir in the teaspoon of Garam Masala, & simmer covered for another 10 minutes.

ENJOY

SPANISH PIZZA

The ideal Snack/Smoko

Preparation Time; 30 minutes, plus
Cooking Time; 45 minutes
Serves; 4 to 6
or
My 2 Boys  

BASE

7 gram satchel of dried yeast
1 teaspoon caster sugar
2 1/4 cups of plain flour
1 cup of warm water

or

Follow the Recipe/Ratio on your Yeast container.

TOPPING

10 spinach leaves, shredded
1 Tablespoon olive oil
2 cloves garlic, crushed & finely diced
2 medium onions, finely chopped
1x 440 gram can crushed tomatoes, partially drained
1/4 teaspoon ground black pepper
12 or more, pitted black olives, chopped.

METHOD

To make the base;

Combine the yeast & warm water & allow to froth.
Sift the flour & sugar into a large bowl, & then gradually add the yeast/water mixture; blend until smooth.
Knead dough on a lightly floured surface until smooth & elastic.
Place it in a lightly oiled bowl, cover with a hand towel or tea towel & leave to rise in a warm position for 20 to 45 minutes depending upon the temperature, until the dough has doubled in size.

To make the topping

1; Preheat oven to moderately hot 210 C (200 C Fan Forced)
Brush an approximately 30 x 25 cm oven tray/baking tray with olive oil or melted butter.

2; Place spinach in a large pot/pan, cover & cook on low heat for 10 minutes. Drain & allow to cool.
Using your hands, squeeze out excess moisture, set aside.

3; Heat oil in a medium pan or wok; add garlic & onions.
Cook over low heat for 5 to 6 minutes.
Add tomatoes & pepper, simmer gently for 5 minutes.
Remove from heat & allow to cool slightly.

4; Punch down dough, remove from bowl & knead on a lightly floured bench/board for 2 to 3 minutes.roll dough out to fit prepared tray.
Fold/roll over the edges to form a slightly thicker crust, & press to the base.

OPTIONAL; If you want to get clever (like I spoil the kids   ), brush the edge with milk, & spread cheese around the  outer edge. (Mozzarella, Tasty or a combination of both works well).
Roll the excess dough over the cheese, &  pinch &/or roll to secure to base, enclosing the cheesy crust    

Spread the base with Spinach, top with the tomato mixture & sprinkle over the olives.

5; Bake 25 to 30 minutes
Cut into small squares or fingers.
Serve Hot or Cold

Enjoy