Trinidadian Doubles-Style Curried Chickpeas with Fried Bara
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Ingredients
- 800 g tinned chickpeas, drained
- 2 tbsp trinidad curry powder
- 1 tsp ground turmeric
- 1 onion
- 2 garlic cloves
- 250 g self-raising flour
- 200 ml sunflower oil, for frying
Method
- 1
Mix the self-raising flour with half the ground turmeric, a pinch of salt and enough water to make a soft, sticky dough. Cover and leave to rest for 15 minutes.
- 2
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then stir in the trinidad curry powder and remaining turmeric and cook for 1 minute.
- 3
Add the chickpeas and 200ml water, and simmer for 12-15 minutes, mashing some of the chickpeas to thicken the sauce.
- 4
Pinch off small balls of the dough, flatten into discs and deep-fry in the sunflower oil for 1-2 minutes on each side until puffed and golden, to make the bara.
- 5
Spoon the curried chickpeas onto the fried bara to serve, doubled up as two per portion.
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