caribbean

Trinidad Doubles with Curried Channa and Pepper Sauce

This simmered dish pairs hot pepper sauce with canned chickpeas, drained, mini pita breads and cucumber, small dice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

88 g Carbohydrates

25 g Fat

25 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

266g canned chickpeas, drained 436 kcal
3g mini pita breads 8 kcal
125g cucumber, small dice 19 kcal
16g canola oil 141 kcal
5g curry powder 15 kcal
2g ground cumin 8 kcal
9g garlic, minced 13 kcal
23g lemon juice 7 kcal
13g hot pepper sauce 5 kcal
3g salt 0 kcal

Cooking instructions

canned chickpeascurry powderground cumingarlicsalt
Warm the chickpeas in a small saucepan with curry powder, ground cumin, garlic, salt, and 2 tablespoons water; simmer 5-7 minutes until saucy.
mini pita breads
Heat a nonstick skillet over medium heat. Warm the mini pitas 30-45 seconds per side until soft and flexible.
canned chickpeaslemon juice
Stir lemon juice into the chickpeas; mash a few chickpeas with the back of a spoon to thicken.
canned chickpeasmini pita breadscucumberhot pepper sauce
Assemble: spoon chickpeas onto each pita. Top with diced cucumber and a few drops of hot sauce.
Serve immediately while warm.