Trinidadian Style Chickpea Doubles
with Cucumber Chutney, Pineapple Chow and Salad
Doubles are a typical street food sandwich in Trinidad with roots in Indian cuisine, made of two yeasted flatbreads known as bara and filled with a curried chickpea filling. They're often served with chutneys, so here we're making a cucumber lime chutney alongside mango chutney. The pineapple chow on the side is a typical Trinidadian snack of fruit spiced with chilli and lime. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
1 unit(s)
Lime
1 sachet(s)
Curry Powder Mix
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
1 unit(s)
Baby Cucumber
1 tin(s)
Pineapple Rings
1 pinch
Chilli Flakes
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
20 grams
Baby Leaf Mix
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Utensils
Cooking Instructions and Tips
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the flatbreads.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the chickpeas in a sieve.
d) Halve the lime.
a) Heat a drizzle of oil in a large frying pan on medium heat. Add the curry powder mix and half the garlic. Stir-fry for 30 secs.
b) Stir in the chickpeas, vegetable stock paste, mango chutney and water for the sauce (see pantry for amount).
c) Using the back of a fork, lightly crush roughly half the chickpeas.
d) 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.
a) Next, halve the baby cucumber widthways. Slice one half into thin rounds and set aside.
b) Halve the remaining cucumber lengthways. Using a teaspoon, scoop out and discard the seeds, then coarsely grate.
c) Pop the grated cucumber into a small bowl with the remaining garlic.
d) Squeeze some lime juice over the grated cucumber. Season with salt and pepper, mix together, then set aside.
a) Remove the pineapple from the tin and cut into small chunks. Discard the juice.
b) Pop the pineapple into another small bowl.
c) Add the chilli flakes (add less if you'd prefer things milder), a squeeze of lime juice, then season with salt and pepper. Set your chow aside.
a) Place the flatbreads (see ingredients for amount) on a plate and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.
b) If you're using the oven, put the flatbreads onto a baking tray and bake on the bottom shelf until warm and starting to turn golden, 3-4 mins.
c) Meanwhile, in a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with a good squeeze of lime juice. Season the dressing with salt and pepper.
a) Once everything's ready, transfer the flatbreads to your plate. Pile the chickpeas onto one half of each flatbread (reheat first if needed).
b) Spoon over the cucumber chutney, then fold over the flatbread to sandwich shut.
c) Add the baby leaves and cucumber rounds to the bowl of dressing and mix together.
d) Serve the chickpea doubles with the pineapple chow and cucumber salad alongside.
