Trini doubles! A Caribbean chickpea curry together with fried flat bread! we collaborated with M&S, who are now stocking Caribbean ingredients, so here’s one of our ultimate favourite Caribbean feel good dish to give a go!
- 450g Plain flour
- 1 tsp. Dried yeast
- 2 Tbsp. Turmeric
- 1 tsp. Salt
- 250ml warm water
- X2 400g cans chickpeas, drained and rinsed
- 4 garlic cloves, chopped
- 1 medium onion, diced
- 2spring onions, thinly sliced
- 1 tsp. freshly ground black pepper
- 6 tsp. curry powder
- ½ tsp. ground ginger
- 1½ tbsp cornflour
- 1garlic clove, peeled
- 1scotch bonnet pepper (chilli)
- Handful of coriander leaves
- 1 tsp. each salt and freshly ground black pepper
- Juice of ½ lemon
- 1large cucumber, halved lengthways and seeds removed, grated
Sieve in plain flour into a bowl, salt, turmeric, yeast, warm water, and Mix together. And knead into a ball, cover with cling film and chill in the fridge for 1 hour.
In a Large pan with hot oil add diced onion & garlic, spring onions and pepper. Add curry powder and ginger, add a likkle water and cook down for few mins.
Add the chickpea mixture to the pan and stir, then cook for 5 minutes.
Break off a walnut-sized piece and roll into a ball, then flatten into a thin round with your fingers and deep fry in hot oil. The dough should make 10-12
To make the cucumber garnish, Grate cucumber, add diced garlic, peppers, coriander, salt, juice of lemon into a blender.
It’ll smell like fire! Pour this puree over the grated cucumber and mix it up.