Caribbean · Dinner
Curried Chickpea Spiced Bowl
Trinidad Doubles Chickpea Bowl
Spiced chickpeas inspired by Trinidad doubles with bold curry and pepper flavors.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
16gFat
68gCarbs
3gSugar
12gFiber
680mgSodium
0mgChol
Goes well with
Zuccardi MalbecZuccardi Malbec — A medium-bodied red wi...
local
Sorrel DrinkSorrel Drink — A refreshing pairing for...
international
Instructions
1
Prep
Chop 1 onion and mince 4 garlic cloves. Finely mince 1 scotch bonnet pepper. Drain and rinse 300g chickpeas. Have curry powder, turmeric, salt, and black pepper measured and ready.
2
Bloom
Heat 2 tbsp oil over medium heat. Add 2 tsp curry powder and 2 tsp turmeric, cook 30 seconds until fragrant and the spices darken slightly.
3
Saute
Add chopped onion, garlic, and minced pepper to the bloomed spices. Cook 2–3 minutes over medium heat, stirring often, until onion softens and mixture is aromatic.
4
Simmer
Stir in 300g chickpeas, coating well in the spice mixture. Add 1 cup water, bring to a gentle simmer, and cook 12–15 minutes until the sauce thickens and chickpeas are tender. Taste and adjust salt and black pepper.
5
Plate
Warm the 2 roti or flatbreads briefly. Spoon the spiced chickpea curry into bowls, place a warm roti alongside each, and serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) chickpeas
- 1 onion
- 8 garlic cloves
- 2 tsp curry powder
- 2 tsp turmeric
- 1 scotch bonnet pepper
- 2 tbsp neutral oil
- 240ml (1 cup) water
- 2 roti or flatbread
- salt
- black pepper