5.0 from 6 votes
Trinidadian doubles
Quick curried chickpeas and a gently spiced flatbread make for a tasty snack.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 -6
Calories: 287 kcal
Course:
Snacks
Cuisine:
Caribbean
Ingredients
For the flatbread
- 6 tablespoon water warm, 90ml, ¼c plus 2tbsp
- 1 teaspoon instant yeast fast acting yeast
- ½ teaspoon sugar
- 2 cups all purpose flour 280g plain flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon Turmeric
For the chickpea curry
- 1 tablespoon vegetable oil
- 2 cloves garlic large
- 1 onion medium, finely diced
- 2 teaspoon curry powder
- ¼ teaspoon allspice
- ¼ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ cup water 120ml
- 15.5oz chickpeas 1x 15.5oz/440g can
Instructions
- Sprinkle the yeast over the warm water, add the sugar and mix all together so the sugar and yeast dissolve. Leave to start activating around 3-5min while you measure out and mix together the remaining dry ingredients - flour, salt, pepper and turmeric.
- Add the yeast liquid to the seasoned flour and mix until well combined.
- Tip the dough onto a lightly floured surface and knead just a couple minutes to stretch the gluten a bit. Form the dough into a ball and put in a clean, lightly oiled bowl. Cover and set aside in a warm place for around an hour to hour and a half, until it has doubled in size.
- Meanwhile, make the curry. Warm the oil in a small pan over a medium heat and add the garlic and onion. Cook, stirring now and then, until they are softened, around 3-5min. Add the curry powder, allspice, paprika and cumin, stir and cook a minute then add the water and chickpeas. Bring to a simmer, reduce the heat, cover and simmer for around 20min.
- Preheat the oven to 425F/220C and line a large baking sheet/tray.
- Once the dough has risen, knock it back (prod it with your fingers to get air out) then divide into around 6-8 pieces, each about the size of a walnut. Flatten each out into a thin circle. Transfer them to the lined tray and bake for around 8-10min until lightly brown.
- Allow the flatbreads to cool slightly before topping or filling with the curry. Top with a little cucumber, chutney and/or hot sauce, as you prefer.
Cup of Yum
Notes
- Note prep time does not allow for dough rising time.
Nutrition Information
Calories
287kcal
(14%)
Carbohydrates
53g
(18%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Sodium
298mg
(12%)
Potassium
143mg
(4%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
60IU
(1%)
Vitamin C
2.5mg
(3%)
Calcium
23mg
(2%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 287
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Sodium | 298mg | 12% |
| Potassium | 143mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 23mg | 2% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.