Trinidadian doubles with curried chickpeas and scrambled egg

Trinidadian Doubles with Curried Chickpeas and Scrambled Egg - A Delicious Caribbean Delight!
Trinidadian doubles with curried chickpeas and scrambled egg is a mouth-watering Caribbean dish that is sure to tantalize your taste buds. This dish is a perfect blend of spicy and savory flavors that will leave you craving for more. The dish is made with a combination of soft and fluffy doubles, curried chickpeas, and scrambled eggs, making it a perfect breakfast or brunch option.
Ingredients (Serves 4):

For the Doubles:

- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp turmeric powder
- 1/2 cup warm water
- Oil for frying

For the Curried Chickpeas:

- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup water
- 2 tbsp oil

For the Scrambled Egg:

- 4 eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 tbsp butter

Cooking Tips:

- To make the doubles, make sure the dough is soft and pliable. Knead the dough well to make it smooth and elastic.
- For the curried chickpeas, use canned chickpeas or soak dried chickpeas overnight and cook them until tender before adding the spices.
- For the scrambled egg, whisk the eggs and milk together until well combined. Cook the eggs over low heat to prevent them from becoming tough and rubbery.

Cooking Process:

1. To make the doubles, mix the flour, baking powder, salt, sugar, and turmeric powder in a bowl. Add warm water and knead the dough until it is smooth and elastic. Cover the dough and let it rest for 30 minutes.
2. Divide the dough into small balls and roll them out into thin circles. Heat oil in a frying pan and fry the doubles until they are golden brown on both sides. Drain on paper towels.
3. To make the curried chickpeas, heat oil in a pan and sauté the onions and garlic until they are soft and translucent. Add the curry powder, cumin powder, coriander powder, turmeric powder, salt, and black pepper. Stir well and cook for 1-2 minutes.
4. Add the chickpeas and water to the pan and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the chickpeas are tender and the sauce has thickened.
5. To make the scrambled egg, whisk the eggs and milk together in a bowl. Melt butter in a frying pan and pour in the egg mixture. Cook over low heat, stirring constantly, until the eggs are scrambled and cooked through.
6. To serve, place a double on a plate and spoon some curried chickpeas on top. Add a spoonful of scrambled egg and garnish with chopped cilantro or parsley.
Appearance and Taste:
Trinidadian doubles with curried chickpeas and scrambled egg is a colorful and flavorful dish that is sure to impress. The doubles are soft and fluffy, while the curried chickpeas are spicy and aromatic. The scrambled egg adds a creamy and savory touch to the dish. The combination of textures and flavors makes this dish a true Caribbean delight.
Type of Dish: Breakfast/Brunch
Main Ingredients: Doubles, Curried Chickpeas, Scrambled Egg