Doubles

Name: Doubles
Yield: Serves: 6
Cuisine: Trinidad & Tobago
Ingredients: Pinch of ground cumin; 2 cups all-purpose flour; 1 onion, thinly sliced; ½ teaspoon ground black pepper; 1 teaspoon active dry yeast; 2 cups dried chickpeas, soaked overnight in 6 cups water, or 1 (16-ounce) can chickpeas; coarse salt and freshly ground black pepper to taste; ½ teaspoon ground cumin; 1 tablespoon canola oil; ⅓ cup warm water (100–110°F); 4½ teaspoons Trinidad curry powder; 3 cloves garlic, finely chopped; ½ teaspoon coarse salt; 1 teaspoon ground turmeric; ¼ teaspoon sugar

Preparation info

Serves:
6

Difficulty
Medium

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

This popular breakfast food of spiced chickpeas served between two pieces of fried dough is also a late-night favorite after a good “lime,” the Trini term for “hanging out.” On Friday and Saturday nights, smart doubles vendors take to their open-air stands to serve hungry revelers seeking a midnight snack.

Ingredients

Dough

⅓ cup warm water (100–110°F)
¼ teaspoon sugar
1

Americas
Trinidad & Tobago
Snack
Breakfast
Caribbean
Vegan

Method

Make Dough

1 Place the warm water, sugar, and yeast in a small bowl. Set aside until the mixture bubbles, about 1 to 2 minutes.

2 In a large bowl combine the flour, salt, turmeric, cumin, and black pepper. Stir in the yeast mixture and add additional lukewarm water as needed, about ½ cup, until the mixture comes together into slightly firm dough. Kn