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Caribbean Chickpea Sandwiches

Prep Time:1 Hours
Cook Time:15 Minutes

Nutritional Information

These sandwiches use a from scratch dough that can either be grilled or fried.


  • For the Dough
  • 1/3 cup warm water
  • 1/4 teaspoon sugar
  • 1 teaspoon yeast
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • For the Filling:
  • 16 ounces chickpeas, drained
  • 1 tablespoon canola oil
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 4 1/2 teaspoons Bombay Currish rub
  • 1 pinch ground cumin
  • salt & freshly ground black pepper, as needed
  • canola oil, as needed for greasing grilling grates
  • pickled cucumbers
  • 1 1/2 pounds chicken thighs, boneless, trimmed
  • Bombay Currish rub, as needed
  • alder wood, for smoking, as needed


  • 1. To make the dough: Place the warm water, sugar, and yeast in a separate small bowl. Set aside until the mixture bubbles. In a large bowl combine the flour, salt, paprika, cumin, and black pepper. Stir the yeast mixture into the flour mixture and add additional lukewarm water as needed, until the mixture comes together into slightly firm dough. Knead until smooth and elastic and cover with a damp cloth. Set aside in a warm place to rise until doubled in size, about an hour.
  • 2. For the chicken: Preheat the EGG to 225º using indirect heat and alder wood. Rub the chicken with the Bombay Currish rub as desired. Smoke the meat for 45 minutes or until cooked throughout. Set aside and keep warm.
  • 3. To make the filling: If using dried chickpeas, place in a pot with 6 cups of fresh water. Simmer for about 1 hour, or until tender. Drain and set aside. If using canned chickpeas, drain in a colander and rinse well with cold water. Set aside.
  • 4. Heat the oil in a heavy skillet and add the onion. Cook until translucent. Add the garlic and stir well, frying for 1 minute more. Add the curry powder and mix well. Cook for 30 seconds and add 1/4 cup of water. Stir in the chickpeas, cover and simmer for 5 minutes. Remove the lid and add 1 more cup of water. Stir in the cumin, and salt and pepper, and lower the heat. Simmer until the chickpeas are very tender. Set aside.
  • 5. To complete the doubles: Punch down the dough and allow it to sit for 10 minutes. Pinch off walnut-size pieces of dough and flatten each into a circle about 4 1/2 inches in diameter. Dampen your hands with water if the dough is sticky.
  • 6. Convert the EGG to direct heat, using a cast iron grate, and raise the temperature for 400º. Grill the dough circles for about 1 minute on each side, or until slightly golden. Remove from the grill and keep warm.
  • 7. Serve with the pickled cucumbers, chicken and hot sauce if desired.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828