Chickpea Doubles with Tamarind and Scotch Bonnet Pepper Sauce

BARA (FLATBREAD)

• 1 1/4 cups warm water (100°F to 110°F)
• 1 1/2 tablespoons granulated sugar
• 2 teaspoons active dry yeast
• 3 cups all-purpose flour (about 12 3/4 ounces), plus more
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric

Canola oil

CURRIED CHICKPEAS

• 2 tablespoons canola oil
• 1 medium yellow onion, thinly sliced
• 6 medium garlic cloves, finely chopped
• 1 fresh Scotch bonnet chile or habanero chile, stemmed, seeded if desired, and finely chopped
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 2 cups chicken stock or lower-sodium chicken broth
• 3 tablespoons Caribbean curry powder (such as mild Trinidad curry powder)
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground nutmeg
• 1 chicken bouillon cube, crushed
• 2 teaspoons fresh lime juice
• 2 teaspoons kosher salt, plus more to taste

TAMARIND SAUCE

• 3/4 cup water
• 1/2 cup granulated sugar
• 1/4 cup tamarind paste (such as Neera’s)

ADDITIONAL INGREDIENTS

• 1/4 cup Scotch Bonnet Pepper Sauce, plus more to taste
• 1/3 cup grated (on medium holes of a box grater) English cucumber

Chopped fresh cilantro, for serving

Make the bara

1. Place 1 1/4 cups warm water, sugar, and yeast in bowl of a stand mixer fitted with the dough hook attachment; stir mixture using a fork. Let stand until foamy, about 5 minutes. Stir together flour, salt, cumin, and turmeric in a separate medium bowl. With mixer running on medium-low speed, gradually add flour mixture to yeast mixture, beating until completely incorporated, about 2 minutes. Continue beating until dough is smooth and glossy but still sticky, about 5 minutes. Lightly grease a large bowl with oil; transfer dough to bowl, and cover tightly with plastic wrap. Let stand at warm room temperature (80°F to 85°F) until doubled in volume, 1 hour to 1 hour and 30 minutes.
2. Make the curried chickpeas
3. Heat oil in a 12-inch skillet over medium. Add onion, garlic, and chile; cook, stirring occasionally, until onion is softened, about 10 minutes. Stir in chickpeas, stock, curry powder, cumin, paprika, nutmeg, and crushed bouillon cube; cook, stirring occasionally, until liquid is reduced to a syrupy consistency, 25 to 30 minutes. Stir in lime juice and salt. Reduce heat to low; cover to keep warm.
4. Make the tamarind sauce
5. Stir together 3/4 cup water, sugar, and tamarind paste in a small saucepan; bring to a simmer over medium-low. Simmer, stirring occasionally, until sugar is dissolved, 4 to 6 minutes. Remove from heat; let cool completely, about 20 minutes.
6. Pour oil to a depth of 1/2 inch in a 12-inch cast-iron skillet; heat over medium to 360°F. Turn bara dough out onto a lightly floured work surface, and divide evenly into 16 pieces (about 1 3/8 ounces each). Shape each dough piece into a ball; cover with a clean towel to prevent dough from drying out.
7. Lightly dust 1 dough ball with flour; roll into a 5-inch round (about 1/8 inch thick); repeat with remaining dough balls, and cover with a clean towel. Carefully place 1 dough round in hot oil in skillet; fry until slightly puffed and edges look dry, about 10 seconds. Flip and fry until bara is just cooked through, about 20 seconds. Transfer to a baking sheet lined with paper towels to drain. Repeat process with remaining dough balls.
8. For each serving, arrange 2 bara on a serving plate. Top each bara with 1/3 cup curried chickpeas, 1 1/2 teaspoons pepper sauce (or more to taste), 3/4 teaspoon tamarind sauce, and 2 teaspoons grated cucumber. Garnish with cilantro, and serve immediately. Reserve remaining tamarind sauce for another use.