Doubles (Trinidadian Bread with Curried Chickpeas)

Ingredients

• colspan="5" style="text-align: center; background: #f5f5f5;;" |Dough
• 2 cups / 250 g Flour
• ½ tsp / 3 g Salt
• 1 tsp / 3 g Turmeric powder
• ½ tsp / 1.1 g Ground cumin
• ½ tsp / 2.1 g Sugar
• 1 tsp / 4 g Instant yeast
• 175 g Water
• colspan="5" style="text-align: center; background: #f5f5f5;" |Chickpeas
• 226.8 g (½ lb) / n/a Chickpeas (channa), soaked 8 hours
• 1 tbsp / 13.6 g Vegetable oil
• 3 cloves / 9 g Minced garlic
• 1 ea. / 110 g Onion, sliced
• 2 tbsp / 12.6 g Curry powder
• 1 ¼ cups / 296.25 g Water
• 1 pinch / 0.14 g Cumin powder
• 1 tsp / 6 g Salt
• Pepper
• colspan="5" style="text-align: center; background: #f5f5f5;;" |Other
• 1 cup / 218 g Oil for frying
• Hot pepper to taste
• Mango chutney to taste

Method

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.