You can find this trendy street food all over Trinidad & Tobago. The garbanzo bean dish is served on two, overlapping small flatbreads, hence its name “Doubles”. The real deal comes from the toppings. Obligatory is a fruit chow. It’s sour, sweet, salty, and hot at the same time. If you can spare the time, make also the green seasoning for the cucumbers.
- 2 cans garbanzo beans rinsed, (15.5 oz each)
- 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)
- 5 cloves garlic grated
- 1 shallot finely chopped
- 1-3 lime for juice
- salt & pepper
Doubles Culinary Spice Kit
- Pouch  cumin, amchoor, turmeric, yellow mustard, curry leaves, fenugreek, onion, ginger, coriander, cayenne, cilantro, garlic, cardamom, black pepper, cinnamon
- Pouch  Scotch bonnet pepper
In a BOWL, mix the pineapple chunks with 1/4 cup cilantro and half of the garlic.
Add to taste: pineapples can liquid, lime juice, Doubles  spices, and salt. Mix well.
Cover and let rest for 1/2-2 hours.
In a large POT, 2 tbsp oil over medium heat.
Add the shallots and half of the garlic.
Fry over medium heat until the shallots turn translucent.
Add the garbanzo beans and Doubles  spices. Mix well.
Add 1 1/4 cup of water and salt & pepper to taste.
Cover and bring to a boil.
Reduce the heat to medium-low.
Cook for 15 minutes.
Mash some of the beans with a fork or potato masher.
Add 1 tbsp cilantro.
- Substitute pineapple with mango,
- Substitute cilantro with parsley or chives.
- Substitute some beans with ground meat.
- Prepare a cucumber chutney with our online recipe.