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.