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
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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. Divide the spiced chickpea curry between two bowls, place one 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