Caribbean Chickpea Doubles

Ingredients

• 1.5 cups all-purpose flour
• 1 can (15 oz) canned chickpeas, drained and rinsed
• ½ whole onion, small
• 2 tablespoons tamarind paste or concentrate
• 1.5 teaspoons Caribbean curry powder (or regular curry powder)
• 1 cup vegetable oil for frying

Instructions

1. 1

   Dice the onion half into pieces the size of peas (about 1/4 inch) and place in a small bowl.

2. 2

   Pour the tamarind paste into a small bowl and stir in 3 tablespoons water until smooth and pourable, like thin honey.

3. 3

   Place drained chickpeas in a medium bowl and roughly mash them with a fork until about half are broken into smaller pieces and half remain whole.

4. 4

   Stir the diced onion and curry powder into the mashed chickpeas until evenly mixed and the powder smells fragrant.

5. 5

   Stir in 4 tablespoons of the tamarind mixture until the chickpeas are wet and paste-like; reserve the remaining tamarind for serving.

6. 6

   In a separate medium bowl, mix the flour with 0.5 teaspoon salt and 1 teaspoon water, stirring with a fork until shaggy crumbs form.

7. 7

   Add 3–4 tablespoons more water one tablespoon at a time, mixing with your hands after each addition, until the dough comes together into a soft, smooth ball that does not stick to your fingers.

8. 8

   Divide the dough in half and shape each piece into a 2-inch-diameter ball, then flatten each ball into a thin circle about the size of your palm (roughly 3 inches wide and 1/8 inch thick).

9. 9

   Pour the vegetable oil into a 10-inch skillet and heat over medium-high heat until the surface shimmers and moves quickly when you tilt the pan, about 2 minutes.

10. 10

    Carefully slide one dough round into the hot oil; it will sink, then float and puff up like a pillow within 10–15 seconds.

11. 11

    Flip the fried dough with tongs and fry the other side for another 10–15 seconds until both sides are golden honey-colored and puffy.

12. 12

    Lift the fried bread onto a paper towel with tongs and set aside to cool slightly, about 1 minute.

13. 13

    Repeat steps 10–12 with the second dough round until both are golden and cooled.

14. 14

    Using a small sharp knife, carefully cut each fried bread round in half around the edge to create a pocket, being careful not to cut all the way through.

15. 15

    Spoon half of the chickpea filling into the pocket of the first bread, then drizzle 1 tablespoon of the remaining tamarind sauce inside.

16. 16

    Repeat with the second bread, filling and drizzling with the remaining chickpeas and tamarind sauce.

17. 17

    Serve immediately while the bread is still warm and soft.

Tools you’ll need

• small bowl
• medium bowl
• fork
• 10-inch skillet
• small sharp knife
• tongs
• paper towels

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min