Trinidadian “Doubles” with Naan
with chermoula / chickpeas / okra
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.
Ingredients
- 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
- Naan - 4 rounds (sub any flatbread)
- Yogurt, plain or Greek - 1/2 cup
- Chermoula (leftover from Tuesday) - 2/3 cup
- Okra - 1 lb, trimmed and sliced
- Parchment paper - for baking
- Oil, cooking - 1 Tbsp
- Curry powder, mild - 1 tsp
Nutrition Facts
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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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 naan out on top of chickpeas just to heat it through.
-
Assemble doubles by topping naan with yogurt and chickpeas. Drizzle with chermoula. Fold these up and enjoy like you would a wrap or soft taco. Enjoy with roasted okra on the side.
Nutrition Facts
Reviews
Ratings
15 reviews
Used zucchini instead of okra. This was ok. The sauce was really good. Maybe something other than naan if folding? We ate it like a pizza.
0 HelpfulEasy and fast- used frozen okra. My partner is Trini and he liked it but normally the chickpeas in doubles are more saucy like a stew. Maybe the next iteration of this recipe!
0 HelpfulGood, I had only one sheet pan so it took forever to put together. Tried to speed it up by putting some of the chickpeas & peppers in a skillet and putting that into the oven, but didn't quite crisp up the same.
0 HelpfulThe okra was so insanely good I’m going to adopt it as an anytime low-calorie snack. They’re only available frozen near me, so I just defrosted them in advance and dried them as much as possible. Made sure to lay the cut sides flat on the pan to increase browning, and I think taking the extra effort to flip them during the mid-bake shake will do wonders for getting them evenly crispy on each side.
0 HelpfulI did not prep ahead, but this meal would have been so fast if I had. I skipped the okra (husband not a fan) deciding to have just the lettuce and peppers be the only carbs. The chermoula is the real star here and it freezes great!
0 Helpful