The Grand Tour Story
The Grand Tour hops across the Caribbean to Trinidad and Tobago, where the streets of Port of Spain wake
before sunrise and the first thing you'll smell isn't coffee—it's curry, fried dough and chickpeas simmering away
in giant pots. Every roadside stall has its own queue, every regular has their favourite vendor, and everybody
seems to have an opinion on who makes the best doubles.
Our guide, Ravi, is already waiting with flour-covered hands.
He grins as he folds a hot bara around a spoonful of curried chickpeas.
"Nobody eats just one."
After breakfast, we understood exactly why.
You’ll Need
For the Curried Chickpeas
2 x 400g tins chickpeas, drained
1 tbsp vegetable oil
1 small onion, finely diced 3 cloves garlic, finely grated
1 tbsp grated fresh ginger
2 tsp Caribbean curry powder, 1 tsp ground cumin
1 tsp ground coriander, ½ tsp ground turmeric
½ tsp chilli flakes, 200ml vegetable stock
1 tsp brown sugar, 1 tsp sea salt
½ tsp cracked black pepper
For the Flatbreads
4 small naan breads or soft flatbreads
1 tbsp vegetable oil
To Finish
Fresh coriander, chopped
½ red onion, finely sliced
Cucumber, finely diced
Lime wedges
Optional but dangerous
Mango chutney
Scotch bonnet sauce
Garlic yoghurt
Cold Caribbean ginger beer
Method
Preheat your air fryer to 190°C.
In a foil tray or heatproof dish, combine the vegetable oil, onion, garlic and ginger.
Air fry for 4 minutes, stirring once, until softened.
Add the curry powder, cumin, coriander, turmeric and chilli flakes.
Cook for another 1 minute until fragrant.
Stir in the chickpeas, vegetable stock, brown sugar, sea salt and black pepper.
Return to the air fryer for 10–12 minutes, stirring halfway, until the sauce thickens and the chickpeas become
beautifully coated.
Lightly brush the flatbreads with vegetable oil and warm them in the air fryer for 1–2 minutes.
Spoon generous portions of the curried chickpeas onto each flatbread.
Finish with coriander, sliced red onion, diced cucumber and a squeeze of fresh lime.
Fold and serve immediately with mango chutney or Scotch bonnet sauce if using.