Cookbook:Doubles (Trinidadian Bread with Curried Chickpeas)

| Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago

Procedure

 * 1) In large bowl combine flour, salt, turmeric, cumin, sugar and yeast.
 * 2) Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 hours.
 * 3) Boil soaked chickpeas in salted water until tender. Drain well.
 * 4) Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with ¼ cup (60 ml) water; sauté for a few minutes.
 * 5) Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper.
 * 6) Cover, lower heat and simmer until peas are soft; add more water if necessary. When chickpeas are finished they should be soft and moist; adjust seasoning.
 * 7) Punch down dough and allow to relax for 15 minutes.
 * 8) To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten to a circle 4–5 inches in diameter; use water to moisten palms of hands.
 * 9) Fry a few baras at a time in hot oil; turn once and drain on kitchen paper.
 * 10) Make a sandwich by placing 2 tablespoons of cooked chickpeas between 2 baras.
 * 11) Add pepper sauce and mango chutney to taste.