Making Doubles (Trinidad & Tobago ) With Chef Ling

chickpeas

🥗Healthier: black beans

💰Cheaper: split peas

Black beans provide a similar texture, while split peas are often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños offer heat, while bell peppers are milder and more affordable.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric

A homemade blend can be tailored to taste and cost.

Start by preparing the green seasoning with cilantro, thyme, scotch bonnet pepper, onion, and garlic.

Roughly chop the cilantro and thyme, removing any woody parts.

Remove seeds from the scotch bonnet pepper to reduce heat, if desired.

Place all chopped ingredients into a food processor.

Add about half a cup of water and a tablespoon of vinegar to the food processor.

Blend until smooth to create the green seasoning.

Set the green seasoning aside for later use.

Soak chickpeas overnight in water.

Drain and rinse the soaked chickpeas.

Boil chickpeas in fresh water until tender, about 30 minutes.

Mash the boiled chickpeas with curry powder, cumin, onion, garlic, and salt.

In a bowl, combine flour, baking powder, and salt.

Gradually add water to the flour mixture, kneading until smooth.

Divide the dough into small balls and flatten them.

Heat oil in a deep pan over medium heat until shimmering.

Fry the flattened dough until golden brown on both sides, about 2-3 minutes per side.

Remove and drain on paper towels.

Assemble by placing a spoonful of chickpea filling between two pieces of fried dough.

Garnish with cilantro, chopped onion, and hot pepper sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens