Trinidadian Style Chickpea Doubles

with cucumber chutney and pineapple chow

25 min

Difficulty: 1/3

Doubles are a popular street food sandwich in Trinidad, typically made of flatbreads known as bara and filled with a curried chickpea filling. The pineapple chow on the side is a typical Trinidadian snack of fruit spiced with chilli and lime.

Allergens

Utensils

Ingredients

Preparation

Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain and rinse the chickpeas in a sieve.
Halve the lime.

Place a pan over medium heat with a drizzle of oil.
Add the curry powder, garlic herbs and black garlic paste. Stir-fry for 30 secs.
Stir in the chickpeas, stock, pomegranate molasses and 75ml water (per 2P).
Using the back of a fork, lightly crush roughly half the chickpeas.
Bring to the boil, then lower the heat and cook until thickened, 2-3 mins. Remove from the heat and season with salt and pepper.

Next, trim and halve the cucumber widthways. Slice one-half into thin rounds and set aside.
Halve the remaining cucumber lengthways. Using a teaspoon, scoop out and discard the seeds, then coarsely grate.
Pop the grated cucumber into a small bowl.
Squeeze some lime juice over the grated cucumber. Season with salt and pepper, then toss to coat.

Pop the pineapple into a separate small bowl.
Add the chilli flakes (use less if you don't like spice) and a squeeze of lime juice.
Season with salt and pepper. Set your chow aside for now.

Place flatbreads onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Meanwhile, in a medium bowl, combine 1 tsp sugar (per 2P) 1 tbsp oil (per 2P) with a good squeeze of lime juice.
Season the dressing with salt and pepper.
Just before serving, add the salad leaves and cucumber rounds to the dressing and toss to coat.

Once everything's ready, transfer the flatbreads to your plate.
Pile the chickpeas onto one-half of each flatbread.
Spoon over the cucumber chutney, then fold over the flatbreads to sandwich shut.
Serve the chickpea doubles with the pineapple chow and cucumber salad alongside.