For heat lovers, featuring a heavy dose of Caribbean scotch bonnet pepper sauce and fresh herbs.
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Boil the soaked chickpeas in a large pot with 1 teaspoon of turmeric and salt until very tender, about 45-60 minutes.
In a separate pan, sauté half the minced Scotch Bonnets and green seasoning, then add the cooked chickpeas with a splash of their cooking liquid and curry powder; simmer until thick.
To make the bara (bread), mix flour, yeast, sugar, baking powder, remaining turmeric, and warm water into a soft, slightly sticky dough.
Let the dough rise in a warm place for 90 minutes until doubled in size, then punch down and form into golf-ball-sized rounds.
Flatten each dough ball into a very thin 5-inch circle using oiled fingers.
Flash-fry the dough circles in hot oil for 5 seconds per side until puffed and pale gold; drain on paper towels.
Assemble by placing two fried baras on a plate, ladling a generous portion of the spicy channa in the center.
Top with the remaining minced fresh Scotch Bonnets and a heavy drizzle of Scotch Bonnet pepper sauce for maximum heat.
