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Curry Chickpeas and Spicy Flatbread




Difficulty:Hard
Prep Time:45 Minutes
Cook Time:25 Minutes
Serves:8

Nutritional Information

Doubles (Curry Chickpeas and Spicy Flat Bread) Doubles are the most famous of Trinidad Street Snack or sandwich and have become known as the epitome of Trinidad’s Street Food culture and one of my favorite Caribbean Street food- hands down.

Ingredients

  • Spicy Flat bread (Bara)
  • 6 cups flour
  • 3 tsp cumin
  • 1 tablespoon turmeric
  • 2 tablespoons active or dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons white pepper
  • 3 cups warm water or more (adjust water to form soft dough)
  • 3.0 tablespoons sugar
  • Curry chickpeas
  • 1 1/2 cups canola oil
  • 9.0 tablespoons curry powder
  • 3 large onion diced
  • 2 tablespoons minced garlic
  • 3 tsp ground allspice
  • 3 tsp ground nutmeg spice
  • 1.5 tablespoons smoked paprika
  • 2 tablespoons fresh or dried thyme
  • 3 tsp cumin spice
  • 3 tsp white pepper.
  • 6 cans of chickpeas, drained
  • 1.5 tablespoons bouillon chicken powder (optional)
  • 6 cups or more broth or water
  • 1 tablespoon cayenne pepper (optional)
  • 3 scotch bonnet or habanero pepper
  • 6 green onions chopped
  • 3/8 cups or more chopped parsley
  • Salt to taste

Directions

  • 1. Bara (Spicy Flat bread) In a large bowl combine all-purpose, yeast, salt sugar cumin, turmeric, and yeast. Thoroughly mix. Then add warm water a little at a time until you get to desired consistency – soft- ball. If dough is too sticky add some oil to prevent dough from sticking to your hands. Knead for about a minute or 2 Place dough in an oiled bowl. Set it in a warm area and let it rise and double in size -approximately 1- 2 hours. Punch down. Divide in to about 18 or more pieces. These are medium sizes you may make it smaller and divide into walnut sizes. Place each piece on rolling board or palm of your hand, if dough is slightly sticky oil both sides with oil roll out flat. Repeat with the remainder of the dough. Preheat Egg to 400ºF with cast iron grate and plancha griddle. Brush dough with oil and fry for about 2 minutes on each side. Bara should puff up. I usually place them on napkins right away to soak up some of the excess oil Serve doubles by placing one Bara on a plate, spooning one tablespoon of the chickpea filling on it, topping desired condiments. You may top with an additional bara. Curry Chickpeas Heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent. Add stock / water if necessary to prevent any burns Next add chickpeas, scotch bonnet pepper, green onion and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20 minutes or more Throw in some parsley, adjust for salt, pepper and stew consistency.

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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