Trinidadian Doubles Makes 6-8 cups

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.

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

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