Ingredients
- •2 cups dried chickpeas, soaked overnight and drained
- •4 cups water
- •1 tsp kosher salt
- •For curry sauce:
- •2 tbsp neutral oil
- •1 large onion, finely diced
- •4 cloves garlic, minced
- •1 scotch bonnet pepper, whole (for mild) or minced (for heat)
- •2 tbsp curry powder (Trinidadian or Madras)
- •1 tsp ground cumin
- •½ tsp ground turmeric
- •½ tsp ground coriander
- •2 tbsp fresh cilantro (shadow beni/culantro if available)
- •For serving:
- •Warm bara bread (or pita)
- •Cucumber chutney
- •Tamarind sauce
- •Pepper sauce
Instructions
Place soaked chickpeas in a large mason jar or vacuum-seal bag with 4 cups water and salt.
If using a jar, fill only 3/4 full.
Preheat sous vide bath to 194°F (90°C).
Submerge and cook for 6 h until chickpeas are very tender and beginning to break down.
About 30 min before serving, heat oil in a large saucepan over medium heat.
Add diced onion and cook 5–6 min until softened.
Add garlic and scotch bonnet. Cook 1 min.
Add curry powder, cumin, turmeric, and coriander. Stir 1 min until bloomed and fragrant.
When chickpeas are done, pour them and their cooking liquid into the spiced onion base.
Simmer uncovered for 10–15 min, mashing some chickpeas against the side of the pot to thicken.
The consistency should be thick enough to scoop but not completely smooth — some whole chickpeas should remain.
Stir in fresh cilantro.
Taste and adjust with salt.
To serve doubles-style, place two pieces of warm bara bread flat on a plate, spoon curried chickpeas generously on top, and drizzle with cucumber chutney, tamarind sauce, and pepper sauce.
Notes
- •Shadow beni (culantro) is the authentic herb; regular cilantro is the standard substitute
- •Trinidadian curry powder has more cumin and turmeric than Indian curry powder — use Madras if you can't find Trinidadian
- •The texture should be halfway between soup and a thick curry — mash some chickpeas to get there
- •Doubles are always served as street food wrapped in paper — messy is the point