Trinidadian Chickpea Doubles Bowls

Ingredients

• 2 cans chickpeas, drained
• 1 tbsp vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp mild curry powder
• 1/2 tsp ground cumin
• 2 cups vegetable broth
• 1 cucumber, diced
• 1 tomato, diced
• 2 tbsp lime juice
• 1/3 cup chopped cilantro
• 4 vegan flatbreads
• 1/4 tsp ground turmeric
• Kosher salt

Steps

1. Cook onion in oil until soft; add garlic, curry powder, cumin and turmeric.
2. Add chickpeas and broth and simmer 15 minutes, crushing a few chickpeas to thicken.
3. Mix cucumber, tomato, lime juice, cilantro and a pinch of salt.
4. Warm flatbreads and cut them into strips.
5. Divide chickpea curry among bowls and top with relish and flatbread pieces.

Allergen note: Contains wheat; check prepared flatbread labels for other allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.