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Knead the dough until smooth and elastic, about 5 minutes, then transfer to a lightly oiled bowl and cover with a towel. Let the dough rise for an hour in a warm place.
Meanwhile, for the filling: Coat the bottom of a medium pot with the vegetable oil and set over medium-high heat. Add the onions and saute until translucent and aromatic, about 5 minutes. Add the garlic and saute 1 minute more. Add the curry powder, cumin, allspice, turmeric and bay leaf and cook for another 30 seconds to toast the spices. Add the chickpeas and stock and bring to a boil. Reduce the heat and simmer until the liquid has thickened and the chickpeas are tender, 8 to 10 minutes. Season with salt.
Once the dough has risen, pinch it into six pieces and roll the pieces into golfball-size balls (roughly 1 3/4-inch). Transfer to a greased baking sheet and cover with a damp towel. Leave to rest for 15 minutes. On a lightly floured surface, roll out each ball into a 1/8-inch-thick oblong disc.
In batches, shallow-fry the discs of dough until golden but still pliant, 30 to 45 seconds per side. Transfer to a paper-towel-lined baking sheet and season.
Cook's note: If you've got one, use a mandolin to slice the vegetables for the slaw.
If your yeast doesn't foam after 5 minutes, it means it has died. Start over with fresh yeast.