Caribbean Doubles is a trendy street food on Trinidad & Tobago. You can find them all over the islands. It's a dish made with garbanzo beans (meat optional) and served on two, overlapping small flatbreads, hence its name “Doubles”. Though, the real deal - and heat - comes from the toppings.
- 2 cans garbanzo beans rinsed, 31 oz total
- 1 can pineapple chunks drained (keep the liquid), 20 oz
- 1 bunch cilantro finely chopped
- 1 English cucumber grated
- 8-16 Flat bread of your choice (e.g. naan or Mexican tortilla)
You might have
- 5 cloves garlic grated
- 1 shallot finely chopped
- 1-3 lime for juice
- salt and pepper
Culinary Spice Kit Ingredients
- Pouch  Toasted cumin, amchoor, turmeric, yellow mustard, curry leaves, fenugreek, onion, ginger, coriander, cayenne, cilantro, garlic, cardamom, black pepper, cinnamon
- Pouch  Habanero chili pepper
In a BOWL
- Mix pineapples with 1/4 cup cilantro and half of the garlic.
- Add to taste: pineapples can liquid, lime juice, Double Spices , and salt.
- Cover and let rest for 1/2-2 hours.
In a large POT
- Heat 2 tbsp oil. Add shallots and half of the garlic.
- Fry over medium heat until the shallots turn translucent.
- Stir-in Doubles Spices . Add garbanzo beans, 1 1/4 cup of water, and salt & pepper to taste.
- Cover and bring to boil. Reduce heat to medium-low. Cook for 15 minutes.
- Mash some of the beans with a fork or potato masher.
- Add 1 tbsp cilantro. Cook over low heat for another 5 minutes.
In a PAN
- Quickly fry the bread with some oil.
- Serve beans on bread, topped with pineapples and cucumbers.