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1
In small bowl, stir together water, sugar, and yeast.
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2
Let stand until foamy, about 5 or 6 minutes.
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3
In large bowl whisk together flour, salt, turmeric, cumin, and pepper.
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4
Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough.
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5
Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth.
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6
Let dough rise in warm, draft-free place until doubled, about 1 hour.
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7
If using dried chickpeas, drain and add 6 cups fresh water.
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8
Simmer until tender, about 1 hour.
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9
Drain.
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10
If using canned chickpeas, drain and rinse well with cold water.
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11
In heavy skillet over moderately high heat, heat oil.
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12
Add onion and saute until translucent.
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13
Add garlic and saute 1 minute more.
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14
Mix in curry powder and saute 30 seconds, then add 1/4 cup water.
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15
Stir in chickpeas, cover, and simmer 5 minutes.
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16
Add 1 cup water and cumin.
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17
Season with salt and pepper and bring to boil.
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18
Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.
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19
Punch down risen dough and allow to rest 10 minutes.
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20
Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle.
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21
Set aside.
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22
Repeat with remaining dough.
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23
In deep frying pan over moderately high heat, heat oil.
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24
Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side.
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25
Drain on paper towels or on wire rack set over baking sheet.
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26
Place 2 tablespoons filling on 1 piece fried dough.
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27
Add pepper sauce, kuchela, and cucumber.
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28
Top with another piece fried dough.
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29
Repeat with remaining dough and filling.
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30
Serve as snack or appetizer.
