Trinidadian “Doubles”
with chermoula / chickpeas / okra

Name: Trinidadian “Doubles”
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bell peppers, yellow, chopped; 2 tsp Curry powder, mild; 2 tsp Paprika; 2 tsp Cumin, ground; 1 tsp Turmeric, ground; 1/2 tsp Garlic powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Sugar; 2 cans Beans, garbanzo (14 oz / 397 g), drained and rinsed; 2 Tbsp Oil, cooking; 4 rounds Flatbread, any gluten-free (sub gluten-free tortillas); 1/2 cup Yogurt, plain or Greek; 2/3 cup Chermoula (leftover from Tuesday); 1 lb Okra, trimmed and sliced; for baking Parchment paper; 1 Tbsp Oil, cooking; 1 tsp Curry powder, mild

Active: 40 Total: 40

Original GF Paleo Vegetarian

This is our simplified take on the Trinidadian street food favorite. Filled with spiced chickpeas and herby sauce, Doubles are hearty enough to serve as the main event in this vegetarian meal.
Smarts #1: Make sure you have leftover chermoula from Tuesday to make this meal. You'll need it to dress the finished dish.
Smarts #2: Baking okra turns it crisp and golden. Feel free to substitute broccoli florets or green beans if you prefer a different green vegetable.

Dependency

Kofta Burger with Chermoula Mayo

Ingredients

Metric

Servings:

Trinidadian “Doubles”:

Bell peppers, yellow - 1 , chopped
Curry powder, mild - 2 tsp
Paprika - 2 tsp
Cumin, ground - 2 tsp
Turmeric, ground - 1 tsp
Garlic powder - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Sugar - 1/4 tsp
Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
Oil, cooking - 2 Tbsp
Flatbread, any gluten-free - 4 rounds (sub gluten-free tortillas)
Yogurt, plain or Greek - 1/2 cup
Chermoula (leftover from Tuesday) - 2/3 cup

Roasted Okra:

Okra - 1 lb , trimmed and sliced
Parchment paper - for baking
Oil, cooking - 1 Tbsp
Curry powder, mild - 1 tsp

Prep

Bell peppers - (If prepping right before cooking, get oven heating first.) Chop bell peppers. (Can be done up to 5 days ahead)
Make spice mix - Combine curry powder (portion for doubles), paprika, cumin, turmeric, garlic powder, salt, black pepper, and sugar. (Can be done up to 5 days ahead)
Okra - Slice stems off okra and slice into coins.
Beans - Drain and rinse.

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Make

Heat oven to 450F / 232C. Place one oven rack in the upper third and one in the lower third of the oven.
Line one sheet pan with parchment paper. Toss okra with oil (portion for okra) and curry powder (portion for okra) and some salt and pepper. Spread onto pan. Roast on the lower rack of the oven until crispy, 15 to 20 minutes, shaking once midway through.
Toss beans and bell peppers with oil (portion for doubles) and then with spice mix until well coated. Spread out on a second sheet pan.
Roast beans until golden brown, shaking the pan halfway through cooking, ~15 minutes.
In the last couple minutes of cooking, spread gluten-free flatbread or bread out on top of chickpeas just to heat it through.
Assemble doubles by topping flatbread / bread with chickpeas and then yogurt. Drizzle with chermoula. Fold the edges up to enjoy like a taco or top with a second slice of gluten-free bread and eat them like a regular sandwich. Enjoy with roasted okra on the side.

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