Doubles recipe

Trinidad's street breakfast: curried chickpeas spooned over two puffy fried turmeric breads called bara, topped with pepper sauce and chutney.

10 hours and 20 minutesmedium12 ingredients

Ingredients

• 300 g chickpeas
• 450 g all-purpose flour
• 1 tsp turmeric
• 1 tsp instant yeast
• 1 tbsp baking powder
• 2 tsp curry powder
• 1 tsp ground cumin
• 3 clove garlic
• 1 onion
• 1 bunch culantro
• 500 ml vegetable oil
• 2 tsp salt

How to make Doubles

1. Soak 300 g dried chickpeas overnight in plenty of water (about 8 hours). Drain, cover with fresh water and boil until soft, about 1 hour.
2. For the bara, mix 450 g flour, 1 tsp turmeric, 1 tsp instant yeast, 1 tbsp baking powder, 2 tsp salt and a pinch of sugar. Add about 450 ml warm water and knead to a soft, slightly sticky dough. Oil it, cover and let it rise 1 hour until doubled.
3. Heat 2 tbsp oil in a pot. Fry 1 chopped onion and 3 minced garlic cloves with 1 tsp curry powder and 1 tsp ground cumin for 1 minute until fragrant.
4. Add the drained chickpeas and 300 ml water. Simmer 20 minutes, mash a few chickpeas against the pot so the sauce thickens, then stir in a handful of chopped culantro and salt to taste.
5. With oiled hands, pinch off balls of dough the size of a lime and flatten each into a thin 10 cm disc.
6. Deep-fry the discs in 180 C oil for 7 to 10 seconds per side until puffed and lightly golden, then drain on paper.
7. For each double, overlap two bara, spoon on the hot chickpeas and finish with pepper sauce and chutney (tamarind, mango or cucumber). Eat straight away.

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