Doubles

Flatbread:

1. MIX water and yeast. Set aside for about 5 minutes, until foamy.
2. COMBINE flour, cumin, curry powder and pepper.
3. ADD yeast mixture to the flour mixture and stir to combine. Add more water if needed to form a slightly firm dough.
4. COVER dough with a damp cloth and let it rise in a warm place for 60 to 90 minutes, until doubled in volume.
5. PUNCH down on the dough and then let it rest again for 10 minutes.
6. RUB water or olive oil on your hands to handle the dough.
7. CUT dough into 8 pieces. Roll each piece into a ball and flatten into thin circles.
8. HEAT one tablespoon of olive oil in a large skillet.
9. FRY the flatbread for 60 seconds on each side, until puffed and golden.
10. REPEAT this process for each flatbread.

Chickpea filling:

1. WARM one tablespoon of olive oil in a large skillet over medium heat.
2. SAUTE onion, garlic, and curry powder for about 5 minutes, until softened and fragrant.
3. ADD chickpeas and stir to coat with the spice mixture. Cook while stirring for about 5 minutes.
4. STIR in cumin, pepper, and ½ cup of water.
5. SIMMER on reduced heat for about 30 minutes or until the chickpeas are very soft.
6. ADD more water as needed to form a medium-thick sauce.
7. ADD red pepper flakes and stir to combine (optional).
8. SERVE two flatbread on a plate with chickpea mixture on top of each. Top with additional condiments as desired.

This curried chickpea and flatbread dish is a very popular street food in Trinidad and Tobago. This recipe is a great way to incorporate more legumes and fibre into your day which is great for our digestive health. Serve with natural yoghurt or Caribbean green seasoning on top for extra flavour.