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Trinidadian “Doubles” with Naan
with chermoula / chickpeas / okra

Active: 40 Total: 40

This meal 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.
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.



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
  • Naan - 4 rounds (sub any flatbread)
  • 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


  1. Bell peppers - (If prepping right before cooking, get oven heating first.) Chop bell peppers. (Can be done up to 5 days ahead)

  2. 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)

  3. Okra - Slice stems off okra and slice into coins.

  4. Beans - Drain and rinse.

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  1. Heat oven to 450F / 232C. Place one oven rack in the upper third and one in the lower third of the oven.

  2. 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.

  3. 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.

  4. Roast beans until golden brown, shaking the pan halfway through cooking, ~15 minutes.

  5. In the last couple minutes of cooking, spread naan out on top of chickpeas just to heat it through.

  6. 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.



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