Trinidadian Style Chickpea Doubles

a) Heat a drizzle of oil in a large frying pan on medium heat. Add the curry powder mix and half the garlic. Stir-fry for 30 secs. 

b) Stir in the chickpeas, vegetable stock paste, mango chutney and water for the sauce (see pantry for amount). 

c) Using the back of a fork, lightly crush roughly half the chickpeas. 

d) Bring to the boil, then lower the heat and cook until thickened, 2-3 mins. Remove from the heat and season with salt and pepper. 

a) Next, halve the baby cucumber widthways. Slice one half into thin rounds and set aside. 

b) Halve the remaining cucumber lengthways. Using a teaspoon, scoop out and discard the seeds, then coarsely grate.

c) Pop the grated cucumber into a small bowl with the remaining garlic. 

d) Squeeze some lime juice over the grated cucumber. Season with salt and pepper, mix together, then set aside. 

a) Remove the pineapple from the tin and cut into small chunks. Discard the juice.

b) Pop the pineapple into another small bowl.

c) Add the chilli flakes (add less if you'd prefer things milder), a squeeze of lime juice, then season with salt and pepper. Set your chow aside. 

a) Place the flatbreads (see ingredients for amount) on a plate and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.

b) If you're using the oven, put the flatbreads onto a baking tray and bake on the bottom shelf until warm and starting to turn golden, 3-4 mins.

c) Meanwhile, in a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with a good squeeze of lime juice. Season the dressing with salt and pepper.