Trinidad Doubles with Curry Chickpeas
Crispy fried flatbread stuffed with spiced chickpeas and topped with tangy tamarind chutney. A Caribbean street food that's salty, warm, and deeply satisfying in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 1 can (15 oz) canned chickpeas, drained
- 1.5 tbsp curry powder
- 2 tbsp tamarind concentrate or paste
- ½ whole scotch bonnet or habanero pepper, minced
- ¾ cup water
Instructions
- 1
Mix flour with 0.5 tsp salt and 0.25 cup water until a loose dough forms; let rest 2 minutes.
- 2
Heat 0.25 inch oil in a 10-inch skillet over medium-high until a drop of batter sizzles instantly.
- 3
Divide dough in half, flatten each into a 4-inch disc, and fry 60 seconds per side until puffed and golden.
- 4
Transfer flatbread to a plate. Toss chickpeas with curry powder and a pinch of salt in the same skillet, cook 2 minutes.
- 5
Stir tamarind paste, minced pepper, and 0.5 cup water into the chickpeas; simmer 1 minute until saucy.
- 6
Split each flatbread open, fill with warm curried chickpeas, drizzle with chutney, and serve immediately.
Tools you’ll need
- 10-inch skillet
- knife
- spoon or spatula
- small bowl
- paper towels
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