INGREDIENTS
1 1/4 cups
warm water
1 1/2 tbsp
granulated sugar
2 tsp
active yeast
12 3/4 oz
flour
2 tsp
kosher salt
1 tsp
ground cumin
1/2 tsp
ground turmeric
1 serving
canola oil
2 tbsp
canola oil
1 medium
onion
6 media
garlic cloves
1
habanero chile
30 oz
chickpeas
2 cups
lower-sodium chicken broth
3 tbsp
caribbean curry powder
2 tsp
ground cumin
1 tsp
paprika
1/2 tsp
ground nutmeg
1
chicken bouillon cube
2 tsp
lime juice
2 tsp
kosher salt
3/4 cup
water
1/2 cup
granulated sugar
1/4 cup
tamarind paste
1/4 cup
scotch bonnet pepper sauce
1/3 cup
cucumber
1 serving
cilantro