Doubles is a popular street food in Trinidad and Tobago. It has recently gained popularity in South Florida, New York and Canada. It was featured in a number of food shows and ABC news in the United Stated States at the close of Caribbean Heritage Month. It was also the title of a movie, ‘Doubles with Slight Pepper’, written and directed by nuclear physicist and filmmaker, Ian Harnarine and executive produced by Spike Lee. Doubles is curried chickpeas slapped between two pieces of fried bread (bara).
Ingredients for 12 servings
- 1 teaspoon salt
- 2 teaspoons yeast
- 1/2 teaspoon sugar
- 2/3 cup warm water
- 4 cups all-purpose flour
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 6 garlic cloves minced
- 2 onions, sliced thinly
- 2 (16 ounce) cans chickpea
- 9 teaspoons curry powder
- Salt and black pepper to taste
- Canola oil
- Hot pepper (optional)
Add sugar to warm water and swirl until sugar is dissolved then sprinkle yeast and set aside until yeast pops and ferments (about five minutes).
In another bowl, add the flour, turmeric, cumin, salt and black pepper and add it to yeast mixture. Stir together before adding water and kneading to create a firmed dough. Continue kneading until the dough has reached an elastic and smooth consistency. With a clean damp cloth, Cover and allow dough to double in size (approximately one hour).
- Drain liquid from cans and rinse peas with cold water.
- Add oil in a skillet and sauté the onions until translucent. Add garlic and cook for one minute. Add curry powder and mix together. Let cook for about thirty seconds then add ½ cup of water. Add the chickpeas, cover and simmer for five minutes. Add an additional 2 cups of water, cumin, salt, pepper (optional), and adjust heat to medium low until tender.
- To prepare the dough for frying, apply downward thrust using the fist. Allow the dough to sit for approximately ten minutes. Separate dough into golf ball size pieces and shape each piece into a flat 4 ½ inch diameter disk.
- In a medium saucepan or frying pan, heat one cup of vegetable oil. Fry several pieces of dough for forty seconds or until lightly browned.
- Spoon the cooked chickpeas between two pieces of fried bread and serve.
- Add chutneys and sauces if desired.
Note: For dried chickpeas, place two pounds in a pot with twelve cups of boiling water and cook on simmer for approximately one hour or until the peas is tender then drain.