Caribbean Chickpea Doubles

Step 1

Dice the onion half into pieces the size of peas (about 1/4 inch) and place in a small bowl.

Step 2

Pour the tamarind paste into a small bowl and stir in 3 tablespoons water until smooth and pourable, like thin honey.

Step 3

Place drained chickpeas in a medium bowl and roughly mash them with a fork until about half are broken into smaller pieces and half remain whole.

Step 4

Stir the diced onion and curry powder into the mashed chickpeas until evenly mixed and the powder smells fragrant.

Step 5

Stir in 4 tablespoons of the tamarind mixture until the chickpeas are wet and paste-like; reserve the remaining tamarind for serving.

Step 6

In a separate medium bowl, mix the flour with 0.5 teaspoon salt and 1 teaspoon water, stirring with a fork until shaggy crumbs form.

Step 7

Add 3–4 tablespoons more water one tablespoon at a time, mixing with your hands after each addition, until the dough comes together into a soft, smooth ball that does not stick to your fingers.

Step 8

Divide the dough in half and shape each piece into a 2-inch-diameter ball, then flatten each ball into a thin circle about the size of your palm (roughly 3 inches wide and 1/8 inch thick).

Step 9

Pour the vegetable oil into a 10-inch skillet and heat over medium-high heat until the surface shimmers and moves quickly when you tilt the pan, about 2 minutes.

Step 10

Carefully slide one dough round into the hot oil; it will sink, then float and puff up like a pillow within 10–15 seconds.

Step 11

Flip the fried dough with tongs and fry the other side for another 10–15 seconds until both sides are golden honey-colored and puffy.

Step 12

Lift the fried bread onto a paper towel with tongs and set aside to cool slightly, about 1 minute.

Step 13

Repeat steps 10–12 with the second dough round until both are golden and cooled.

Step 14

Using a small sharp knife, carefully cut each fried bread round in half around the edge to create a pocket, being careful not to cut all the way through.

Step 15

Spoon half of the chickpea filling into the pocket of the first bread, then drizzle 1 tablespoon of the remaining tamarind sauce inside.

Step 16

Repeat with the second bread, filling and drizzling with the remaining chickpeas and tamarind sauce.

Step 17

Serve immediately while the bread is still warm and soft.