Doubles Recipe

Origin: Trinidad      Period: Traditional

This is a classic Trinidadian breakfast dish of spiced chickpeas served between two pieces of fried dough. These can be sourced commonly around Port of Spain. This is also the snack food of choice after a night on the town.

Ingredients:

For the Dough:
80ml warm water (about 40°C)
1/4 tsp sugar
1 tsp active, dried, yeast
300g plain flour
1/2 tsp salt
1 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp freshly-ground black pepper

For the Filling:
300g dried chickpeas
1 tbsp vegetable oil
1 onion, thickly sliced
3 garlic cloves, minced
4 1/2 tsp curry powder
pinch of ground cumin
salt and freshly-ground black pepper, to taste

Vegetable oil, for frying
finely-shredded cucumber, to garnish
hot pepper sauce, for serving
kuchela, for serving

Doubles Preparation:

Method:

Combine the chickpeas with 1.5l water in a large bowl. Cover and set aside to soak over night.

The following day, begin by preparing the dough. Combine the warm water, sugar and yeast in a small bowl. Whisk to combine then cover and set aside for about 10 minutes, until frothy. In the meantime sift the flour, salt, turmeric, cumin and black pepper into a large bowl. Stir-in the yeast mixture when ready. Bring the mixture together and stir-in just enough additional warm water (about 100ml) for form a firm dough. Turn onto a lightly-floured work surface and knead until smooth and elastic then place into a greased bowl, cover with a damp cloth and set aside in a warm place until doubled in volume (about 90 minutes).

As the dough is rising, prepare the filling. Drain the chickpeas then place in a pan along with 1.5l fresh water. Bring to a simmer, cover and cook for about 1 hour, or until the chickpeas are tender then drain and set aside.

Now heat 1 tbsp vegetable oil in a heavy-bottomed pan and use to fry the onions until translucent (about 5 minutes). Add the garlic and fry for 1 minute more before stirring-in the curry powder. Cook for 30 seconds then add 60ml water. Bring to a simmer, add the chickpeas then cover the pan and simmer for 5 minutes. Add 250ml water at this point, along with the cumin, salt and black pepper. Return the mixture to a simmer then lower the heat and cook slowly (uncovered) until the chickpeas are very tender. Take off the heat and set aside.

Now finish the doubles. Knock the dough back and allow to rest for 10 minutes. After this time pinch-off walnut-sized pieces of the dough and flatten each into discs about 11 or 12 cm in diameter. Heat about 250ml vegetable oil to about 8cm deep in a saucepan or flat-bottomed work. The oil is hot enough when a cube of bread dropped in the oil instantly sizzles very briskly.

Add the dough disks one at a time, turning once until lightly browned on both sides (they will cook quickly and typically are done in about 40 seconds). Lift from the oil and drain on kitchen paper as you prepare the next double.

To serve, place 2 tbsp of the chickpea mixture on each piece of fried dough. Add the cucumber, hot pepper sauce, kuchela (or mango chutney) then top with a second piece of fried dough and serve.

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