Chloe Coscarelli'S Mango Masala Panini - cooking recipe

Ingredients

tamarind mango chutney
1 cup mango
2 tablespoons brown sugar
1 teaspoon tamarind paste
2 tablespoons water
spiced chickpea masala
2 tablespoons olive oil
1 onion, chopped
sea salt
3 garlic cloves, minced
1 teaspoon ginger, fresh grated
1 teaspoon turmeric, ground
1/2 teaspoon cumin, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon clove, ground
1 pinch cayenne
15 ounces garbanzo beans
2 tomatoes, finely chopped
1/2 cup water
fresh ground pepper
1/4 cup cilantro, finely chopped
1 tablespoon brown sugar or 1 tablespoon maple syrup
2 teaspoons lemon juice
cauliflower curry
1/2 head cauliflower
4 tablespoons olive oil
sea salt
black pepper
1 potato, small russet
1/2 onion
1 1/2 teaspoons curry powder
1/4 teaspoon ground ginger
1/8 teaspoon turmeric
1 1/2 tablespoons mustard seeds
1 tablespoon lemon juice
1/4 cup peas, frozen
6 ciabatta rolls
1 tablespoon olive oil, for grilling

Preparation

Cook chutney ingredients for 10 minutes and process in a food processor.
Roast cauliflower at 400 degrees with 2 Tablespoons of oil and salt and pepper. Boil potatoes. Cook everything else except the peas in a skillet until soft and fragrant. Mash together with potatoes and cauliflower and then add peas.
Saute onion until browned, add all the spices and cook till fragrant. Add beans, water, and tomatoes, salt and pepper. Simmer for 10 minutes. Mix in cilantro, brown sugar, and lemon juice. Pulse in a food processor.
Put a bit of each filling on a bun with a bit of spinach, brush with oil and grill.