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Curried chickpeas and sweet potato with papaya pineapple cucumber chow, Caribbean pepper sauce and tamarind chutney.
Yield: 4 Servings
Tamarind Chutney
1 teaspoon canola oil
¼ teaspoon cumin seeds
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon fennel seeds
¼ teaspoon garam masala
½ cup water
1/3 cup granulated sugar
2 teaspoons tamarind paste OR ¾ teaspoon tamarind concentrate
Papaya, Pineapple & Cucumber Chow
1/3 cup papaya, diced into ¼-inch pieces
1/3 cup drained canned pineapple tidbits
1/3 cup peeled and diced seedless cucumbers, cut into ¼-inch pieces
1/3 cup fresh mango, diced into ¼-inch pieces
1/3 cup red onion, diced into ¼-inch pieces
1 cup cilantro, finely chopped
1 scotch bonnet pepper, deseeded and very finely chopped
1 ½ teaspoons ground cumin
2 tablespoons lime juice
1 ½ teaspoons light brown sugar
Caribbean Pepper Sauce makes about 1 ½ cups
1/3 cup very finely chopped scotch bonnet peppers (about 4-5 peppers)
3 tablespoons minced garlic
1/3 cup lime juice
½ cup red onions, diced into ¼-inch pieces
½ cup mango, diced into ¼-inch pieces
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
¾ cup finely chopped cilantro
Curried Chickpeas & Sweet Potatoes
1 tablespoon canola oil
½ cup yellow onions diced into ¼-inch pieces
1/3 cup minced garlic
3 tablespoons garlic puree
1 tablespoon turmeric
1/3 cup red curry paste
1 ½ cups sweet potatoes, peeled and cut into ½- inch cubes
1 1/3 cups coconut milk
1 cup drained and rinsed low sodium canned chickpeas (garbanzo beans)
1 tablespoon granulated sugar
4 cups baby spinach
3 tablespoons creamy peanut butter
3 tablespoons lime juice
½ cup finely chopped cilantro
Curried Chickpea & Sweet Potato Doubles
4 7-inch frozen pizza crusts, thawed
Oil for deep frying OR 4 teaspoons oil for pan frying
4 cups Curried Chickpeas & Sweet Potatoes
2 cups Papaya, Pineapple & Cucumber Chow
¼ cup Tamarind Chutney
¼ cup Caribbean Pepper Sauce
Gluten, Mustard, Peanuts, Soy, Sulphites, Tree Nuts, Wheat
Nutritional InformationTo Prepare Tamarind Chutney:
Combine the oil and spices in a small saucepan over medium high heat. Cook, stirring, for 1 minute. Add the water, sugar, and the tamarind paste or concentrate. Bring to a boil. Turn the heat down and simmer until it turns a chocolatey brown color and is thick enough to coat the back of a spoon, or 20 to 30 minutes (while still warm, it will look like a thin chocolate sauce and will thicken a bit as it cools).
To Prepare Papaya, Pineapple & Cucumber Chow:
NOTE – scotch bonnet peppers are extremely hot. Be sure to wear gloves, and wash hands after handling. Be mindful to discard gloves. Place all ingredients in a mixing bowl. Mix until thoroughly combined. Cover and refrigerate until ready to use.
To Prepare Caribbean Pepper Sauce:
NOTE – scotch bonnet peppers are extremely hot. Be sure to wear gloves, and wash hands after handling. Be mindful to discard gloves. Add all ingredients into a blender or food processor. Pulse until smooth. Keep cold until ready to use. Extra pepper sauce can be frozen for later use.
To Prepare Curried Chickpeas &Sweet Potatoes:
Heat oil in a sauté pan over medium-high heat. Add onions and sauté for 2 to 3 minutes until translucent. Add garlic and ginger. Sauté for 2 minutes until fragrant. Add turmeric and curry paste. Stir and sauté for 2 minutes. Add sweet potatoes. Coat and toss in spices. Add coconut milk and chickpeas. Bring to a simmer. Turn heat to medium-low. Cover and simmer for 15 to 20 minutes. Cook until potatoes are tender and curry is slightly thickened. Whisk peanut butter into curry mixture. Add spinach and cook for an additional 2 to 3 minutes. Add lime juice and cilantro. Mix well. Keep warm until ready to eat.
To Assemble Curried Chickpea & Sweet Potato Doubles:
Place thawed dough on a lightly floured surface. Stretch dough to 8 inches. Use a 3-inch biscuit cutter to cut 2 circles. Let proof. If deep frying, preheat fryer to 350 degrees F. If pan frying, heat ½-inch of oil in a small skillet over medium heat until beginning to shimmer; an instant-read thermometer or candy thermometer should read 350 degrees F when inserted into the oil. Place dough circles into oil one at a time (do not crowd oil), and fry both sides for 1 to 2 minutes or until golden brown. Drain on a rack or plate lined with paper towels. Place 2 pieces of fried dough on each plate. Place the following ingredients in order on top of each fried dough:
– ½ cup Curried Chickpeas & Sweet Potatoes
– ¼ cup Papaya, Pineapple & Cucumber Chow
– ½ tablespoon Tamarind Chutney
Drizzle top of each tostada with ½ tablespoon pepper sauce and enjoy hot.
TIPS: Interested in making the frybread from scratch? Search for Caribbean or Trinidad “bara” recipes.
