Trinidadian Delight: Curried Chickpea Doubles
Embark on a culinary journey to the vibrant island of Trinidad and Tobago, where the fusion of flavors and the warmth of the Caribbean sea inspire a delightful dish: Curried Chickpea Doubles. This Trinidadian street food is a beloved staple, characterized by its fluffy, turmeric-infused fried bread, known as bara, and its spicy, flavorful chickpea curry filling. With a rich history and a diverse mix of influences, Doubles are the epitome of Trinidadian Cuisine. This dish is a savory and spicy treat, perfect for omnivores, and is sure to bring a taste of the Caribbean to your dining table.
Serves: 2, Difficulty: Expert
Preparation Time: 45 minutes, Cooking Time: 15 minutes
Ingredients
- 200g All-purpose flour
- 5g Baking powder
- 2g Turmeric
- 2g Salt
- 50ml Water
- 50ml Oil for frying
- 200g Chickpeas (cooked)
- 2 cloves Garlic, minced
- 50g Onion, finely chopped
- 5g Cumin
- 2g Turmeric
- 5g Curry powder
- 5g Salt
- 2g Pepper
- 50ml Water
- 5ml Vinegar
- 5g Green seasoning (optional)
- 5g Coriander, chopped (garnish)
Method
- In a bowl, mix the flour, baking powder, turmeric, and salt. Gradually add water to form a soft dough. Knead for 5 minutes and let it rest for 30 minutes.
- In a pan, heat the oil and add onions and garlic. Sauté until onions are soft.
- Add chickpeas, cumin, turmeric, curry powder, salt, and pepper. Stir to combine.
- Add water and vinegar, and let it simmer for 15 minutes until the chickpeas are soft and flavors are blended. Add green seasoning if using.
- Divide dough into 4 equal parts, roll into balls, and flatten into circles.
- Heat oil in a pan and fry the dough circles until golden brown on both sides. Drain on paper towels.
- Assemble the doubles by placing the chickpea filling on the fried dough and garnishing with chopped coriander.
Tips
For the best doubles, ensure your dough is soft and well-rested. This allows it to puff up perfectly when fried. Adjust the levels of turmeric in the bara for a more vibrant color.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy (kcal) | 240 | 480 |
| Energy (kJ) | 1004 | 2008 |
| Fat (g) | 6 | 12 |
| Saturated Fat (g) | 1 | 2 |
| Carbohydrates (g) | 36 | 72 |
| Sugars (g) | 2 | 4 |
| Proteins (g) | 6 | 12 |
| Salt (g) | 1
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