Chickpea Doubles With Tamarind And Scotch Bonnet Pepper Sauce Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the flour, yeast, turmeric, cumin, salt, and sugar.
• STEP 2.Gradually add water to the dry ingredients, mixing until a soft dough forms.
• STEP 3.Cover the dough with a damp cloth and let it rest for 1-2 hours, or until it doubles in size.
• STEP 4.In a skillet, heat oil over medium heat. Add the onions and garlic, and sauté until softened.
• STEP 5.Add the curry powder, cumin, turmeric, and cayenne pepper to the skillet. Cook for 1-2 minutes, until fragrant.
• STEP 6.Add the chickpeas, tomato paste, water, and salt to the skillet. Simmer for 10-15 minutes, until the chickpeas are tender and the sauce has thickened.
• STEP 7.In a separate pan, heat oil for frying. Take a small portion of the dough and flatten it into a round shape.
• STEP 8.Fry the bara in the hot oil until golden brown on both sides. Repeat with the remaining dough.
• STEP 9.To assemble the doubles, place a spoonful of the curried chickpeas on a bara. Top with tamarind and Scotch bonnet pepper sauce, and fold the bara in half.
• STEP 10.Serve the chickpea doubles hot, and enjoy the explosion of flavors.

Cooking Tips

• You can adjust the spiciness of the curried chickpeas by adding more or less cayenne pepper.
• If you can't find Scotch bonnet peppers, you can substitute with habanero peppers.
• The tamarind and Scotch bonnet pepper sauce can be made ahead of time and stored in the refrigerator.

Storage and Serving

• Chickpea doubles are best served fresh and hot.
• If you have leftovers, you can store the curried chickpeas in an airtight container in the refrigerator for up to 3 days.
• Reheat the chickpeas on the stovetop over low heat, stirring occasionally.
• Store the tamarind and Scotch bonnet pepper sauce in a jar in the refrigerator for up to 2 weeks.