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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