I can't wait to try this - though it'll have to be sans hot sauce, as I'm an old redheaded broad with a Celtic palate and as much as I try (and want) to like hot sauce . . . I just am not able to do so.
Made this today and loved loved LOVED! Thanks for sharing and for the intro to Brigid. I love Trini food and look forward to exploring more of her recipes. And Catherine, your Substack is such a joy always!
My family loves Trinidadian doubles, which I make frequently and, I fear, inauthentically. Curried chickpeas, curried fried bread (I often just cook it stovetop in a cast iron skillet, tortilla style—I know this is wrong but also I hate cleaning oil splatters), spicy cucumber cilantro chutney. It is similar to this recipe, but with a different carb/starch source. My children (under age 6) cheer when they hear doubles are on the weekly menu. I added that hot sauce to my Amazon cart as soon as I saw the link because I know it will go perfectly. Any bets on whether or not the 3 year old will beg to try it? And how well they’ll handle it? lol
As a lazy vegan (who likes recipes that involve dumping things out of cans) I'm serious when I say there can never be too much chickpea content. You posted a recipe way back on Ben & Birdy blog that I still make at least once a week, to huzzahs from the family every time. It's in my recipes as "Ben & Birdy Chickpea Curry". Living in fear that my family will get sick of it, but hasn't happened yet!
I absolutely love chickpeas. LOVE them. Ever since I was eight or nine and read All-of-a-Kind Family and Sarah bought a paper cone of hot chickpeas from the vendor on Orchard Street. (I know you know what I'm talking about.) So for me, it's always, "Yeah! Chickpeas again!"
Sadly, my sudden-onset, pregnancy-related, titanic aversion to curry and Indian-related spices has stubbornly refused to dissipate in the almost 24+ years since it first descended upon me. I used to love curry and vindaloo, and all manner of Indian and Indian-inspired dishes; I keep trying once or twice a year to see if I can love them again, but no. So I will sadly have to skip this one, but I'm staring at it wistfully.
I might need to get that hot sauce, though. It sounds fantastic!
That is a very sad stubborn aversion! Do you think cumin might be at the root of it? I love it but I have a friend who can't stand it, and makes her own cumin-free curry spice blends.
I'm good with cumin. I make my own chili powder, and I always add extra cumin. I honestly don't know that is, but I'm still sad about it. I fondly remember all those cheap dinners with my boyfriend (now husband of 27(!) years and our friends at various BYO restaurants on "Curry Row" on E. 6th St. (I think?) during my broke 20s in NYC back in the late Pleistocene. Sigh.
This is so much better than my recipe of dumping a can of chickpeas into a can of store bought minestrone (which warrants the same title with different punctuation). Will attempt soon!
Thank you both for sharing this! Finally a curry that brings me back to the Caribbean (mmm…curried goat roti!) Chief curry + Red Bird for the win! Delish!
I'm so excited about this series! Chickpeas are the one legume everyone in my house agrees are awesome. (I like them all, and my taste bud team is the correct one obviously.) I may have to restrain myself so that our menu rotation doesn't become "Chickpeas Again? Seriously?" but that's a risk I embrace.
This looks amazing - thank you for sharing this recipe. I frequently make chana masala, but I am pretty sure my family would appreciate a new chickpea dish!
Chickpeas again, please! Can’t’ wait to try this one. And I love kitty cat’s upturned face in the photo❤️!
I can't wait to try this - though it'll have to be sans hot sauce, as I'm an old redheaded broad with a Celtic palate and as much as I try (and want) to like hot sauce . . . I just am not able to do so.
Made this today and loved loved LOVED! Thanks for sharing and for the intro to Brigid. I love Trini food and look forward to exploring more of her recipes. And Catherine, your Substack is such a joy always!
My family loves Trinidadian doubles, which I make frequently and, I fear, inauthentically. Curried chickpeas, curried fried bread (I often just cook it stovetop in a cast iron skillet, tortilla style—I know this is wrong but also I hate cleaning oil splatters), spicy cucumber cilantro chutney. It is similar to this recipe, but with a different carb/starch source. My children (under age 6) cheer when they hear doubles are on the weekly menu. I added that hot sauce to my Amazon cart as soon as I saw the link because I know it will go perfectly. Any bets on whether or not the 3 year old will beg to try it? And how well they’ll handle it? lol
As a lazy vegan (who likes recipes that involve dumping things out of cans) I'm serious when I say there can never be too much chickpea content. You posted a recipe way back on Ben & Birdy blog that I still make at least once a week, to huzzahs from the family every time. It's in my recipes as "Ben & Birdy Chickpea Curry". Living in fear that my family will get sick of it, but hasn't happened yet!
I absolutely love chickpeas. LOVE them. Ever since I was eight or nine and read All-of-a-Kind Family and Sarah bought a paper cone of hot chickpeas from the vendor on Orchard Street. (I know you know what I'm talking about.) So for me, it's always, "Yeah! Chickpeas again!"
Sadly, my sudden-onset, pregnancy-related, titanic aversion to curry and Indian-related spices has stubbornly refused to dissipate in the almost 24+ years since it first descended upon me. I used to love curry and vindaloo, and all manner of Indian and Indian-inspired dishes; I keep trying once or twice a year to see if I can love them again, but no. So I will sadly have to skip this one, but I'm staring at it wistfully.
I might need to get that hot sauce, though. It sounds fantastic!
That is a very sad stubborn aversion! Do you think cumin might be at the root of it? I love it but I have a friend who can't stand it, and makes her own cumin-free curry spice blends.
I'm good with cumin. I make my own chili powder, and I always add extra cumin. I honestly don't know that is, but I'm still sad about it. I fondly remember all those cheap dinners with my boyfriend (now husband of 27(!) years and our friends at various BYO restaurants on "Curry Row" on E. 6th St. (I think?) during my broke 20s in NYC back in the late Pleistocene. Sigh.
This is so much better than my recipe of dumping a can of chickpeas into a can of store bought minestrone (which warrants the same title with different punctuation). Will attempt soon!
Thank you both for sharing this! Finally a curry that brings me back to the Caribbean (mmm…curried goat roti!) Chief curry + Red Bird for the win! Delish!
I'm so excited about this series! Chickpeas are the one legume everyone in my house agrees are awesome. (I like them all, and my taste bud team is the correct one obviously.) I may have to restrain myself so that our menu rotation doesn't become "Chickpeas Again? Seriously?" but that's a risk I embrace.
Made this tonight; absolutely delicious! Thank you!
oh my lolo! I love "chickpeas are not going to buy themselves!" I'm cold-plunging with you....
This looks amazing - thank you for sharing this recipe. I frequently make chana masala, but I am pretty sure my family would appreciate a new chickpea dish!