Curried chickpea flatbread sandwiches (Trinidadaian doubles) from Food52

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Notes about this recipe

  • Eat Your Books

    Can substitute habanero chiles for Scotch bonnet chillies.

  • clcorbi on May 15, 2017

    I was very drawn to this recipe because I've never tried doubles before. Rather than making the pan-fried flatbreads, we ate this with some naan. I also whisked together a simple tamarind sauce to serve with it. Unfortunately, the recipe as written is almost inedibly salty. I have no idea what doubles should taste like, but I'm sure they can't be meant to taste like this. There was so much salt added--2t--that the flavors of the spices, curry powder and hot sauce were totally drowned out. My BF cooked this and he automatically follows recipe quantities, so unfortunately I wasn't able to course-correct before the salt was added. I'm sure this would be a tasty recipe if you start by adding half that quantity of salt and then up it to taste. I probably won't try this again just because I'm scarred now.

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