Spicy Chickpea Doubles

Ingredients

• 2 cups All-purpose flour
• 2 tsp Baking powder
• 1 tsp Salt
• 1 tsp Turmeric powder
• 1 cup Coconut milk
• 2 tbsp Vegetable oil
• 1 cup Dried chickpeas
• 1 medium Onion
• 4 cloves Garlic
• 2 tbsp Curry powder
• 1 tsp Cumin
• 1/2 Scotch bonnet pepper
• 4 tbsp Mango chutney
• 2 tbsp Cilantro

Instructions

1. 1First, prepare the bara dough: In a large bowl, combine the 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of turmeric powder. Pour in the 1 cup of coconut milk and 2 tablespoons of vegetable oil. Mix everything together until a soft dough forms. Cover the bowl and let the dough rest for 30 minutes at room temperature.
2. 2While the dough rests, prepare the chickpeas: Place the 1 cup of dried chickpeas in a bowl and cover them with plenty of water. Let them soak overnight. The next day, drain the chickpeas and place them in a large heavy-bottomed pot. Cover with fresh water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 1 hour, or until the chickpeas are tender when you bite into one. Drain the chickpeas and set them aside.
3. 3Next, make the curry base: Finely chop the 1 medium onion and mince the 4 cloves of garlic. Heat 2 tablespoons of vegetable oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
4. 4Add the spices to the skillet: Stir in the 2 tablespoons of curry powder, 1 teaspoon of cumin, and the 1/2 Scotch bonnet pepper (finely minced, removing seeds if you prefer less heat). Cook, stirring constantly, for 2 minutes until the spices are fragrant.
5. 5Combine chickpeas and curry: Add the cooked and drained 1 cup of chickpeas to the skillet with the spice mixture. Stir well to coat the chickpeas. Add about 1/2 cup of water to the skillet. Bring to a simmer over medium heat (300°F / 150°C), cover, and cook for 20 minutes, stirring occasionally, until the curry has thickened and the flavors have melded. Remove from heat.
6. 6Fry the bara: Divide the rested dough into 8 equal portions and shape them into balls. On a lightly floured surface (use a little extra all-purpose flour from your pantry if needed), roll each ball into a thin circle, about 6 inches in diameter. Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully place one rolled-out dough circle into the hot oil. Fry for 1-2 minutes per side, until puffed up and golden brown. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining dough circles.
7. 7Assemble the doubles: Place one fried bara on a plate. Spoon a generous amount of the curried chickpeas from the skillet over the bara. Top with 1 tablespoon of the 4 tablespoons of mango chutney and a sprinkle of the 2 tablespoons of chopped cilantro. Serve immediately.

Substitutions

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