A creamy variation using coconut milk in the chickpea gravy, common in coastal Caribbean cooking.
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Prepare the bara dough by mixing flour, yeast, 1/2 tsp turmeric, and sugar with warm water; knead into a soft dough and let rise for 2 hours.
Boil the soaked chickpeas in salted water with 1 tsp turmeric until tender but not mushy, then drain and set aside.
In a heavy pot, sauté minced garlic and curry powder in a little oil until fragrant, being careful not to burn the spices.
Add the cooked chickpeas to the pot along with the coconut milk, scotch bonnet, and cumin; stir well to combine.
Simmer the chickpea mixture on medium-low heat for 20 minutes until the coconut milk reduces into a thick, creamy gravy.
While the channa simmers, divide the dough into small balls, flatten them into thin discs, and flash-fry in hot oil for 5 seconds per side.
Stir the fresh shado beni into the channa and mash a few chickpeas against the side of the pot to further thicken the sauce.
Serve by placing two bara breads on a plate and ladling a generous portion of the creamy coconut channa over the top.
