Doubles from Sweet Hands: Island Cooking from Trinidad and Tobago by Ramin Ganeshram

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

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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...

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Ingredients

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