Trinidadian Doubles

Cooking Space Recipes
Written By Guest User

Ingredients

CORN STOCK

  • 1 1/2 c Onion, halved

  • 2 cloves Garlic, peeled and crushed

  • 12 Corn Cobs, cleaned

  • about 6 c Water (enough to cover the cobs)

  • 1/4 tsp Saffron

MANGO CUCUMBER CHUTNEY

  • 2 c Cucumber, shredded

  • 1 c Mango, medium dice

  • 1 Tbsp Garlic, minced

  • 1/2 c Cilantro, finely chopped

  • 1/2 c Scallions, finely chopped

  • 1/2 c Lime Juice

  • 2 Tbsp Habanero, small dice

  • 2 Tbsp Brown Sugar

CURRIED CHICKPEAS

  • 2 Tbsp Vegetable Oil

  • 1/2 c Onion, small dice

  • 1/4 c Garlic, minced

  • 1/4 c Ginger, minced

  • 1 Tbsp Paprika

  • 1 Tbsp Cumin

  • 1 Tbsp Coriander

  • 1/4 cup Curry Powder

  • 6 c Chickpeas, whole, drained

  • 1/2 c Parsley, finely chopped

  • 1/2 c Scallion, finely chopped

  • 1/2 c Cilantro, finely chopped

  • 1/4 c Thyme, finely chopped

  • 1 qt Corn Stock

SPICY FLATBREAD

  • 3 c AP Flour

  • 1 Tbsp Cumin

  • 2 Tbsp Curry Powder

  • 1 Tbsp Turmeric

  • 1 Tbsp Salt

  • 16 oz Warm Water (about 90F)

  • 2 Tbsp Sugar

  • 2 1/4 tsp Instant Yeast

  • 64 oz Vegetable Oil, for frying

DOUBLES

  • 1 piece Spicy Flatbread

  • 1/2 c Curried Chickpeas

  • 1/4 c Mango Cucumber Chutney

Doubles

Trini Street Food featuring Curried Chickpeas, flatbread and a mango cucumber chutney

Preparation

Corn Stock: Put all ingredients in a large pot, and cover with water. Bring to boil, then reduce to a simmer. Simmer for 2 hours, then strain stock.

Mango Cucumber Chutney: Place habaneros, garlic, brown sugar, and lime juice in a bowl and mix together. Add cucumbers, mango, scallions, and cilantro. Mix together and season to taste.

Curried Chickpeas Heat oil in a saute pan. Sweat onions, ginger, and garlic. Bloom the cumin, curry powder, coriander, and paprika in the pan. Next add chickpeas and corn stock. Simmer for about 30-45 minutes. Lightly buzz the chickpeas with an immursion blender to thicken. Add the parsley, cilantro, thyme and scallion and salt to finish. It should be a stew like consistancy.

Spicy Flatbread: In a bowl combine flour, all spices, salt, sugar, and yeast. Gradually add the water, and continue mixing until soft dough forms. Remove dough from the mixing bowl to a floured surface, add more flour if too wet. Knead 2 minutes and place in oiled bowl. Cover and store until it doubles in size, about 90 min. Break down into 3 ounce portions. Roll each out flat, on a floured surface about 1/4" thick. Fry in vegetable oil until puffed and golden. 20-30 seconds per side.

Doubles: Slice bread in half, fill the bread pocket with curried chickpeas, and top with the mango cucumber chutney.

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