Trinidadian Doubles with Chickpeas and Tamarind Sauce

1. 1

   Rinse and drain soaked chickpeas, then boil with cumin, coriander, turmeric, and salt for 20 minutes.

2. 2

   In a pan, heat oil and sauté onions and green chilies until soft, then add boiled chickpeas.

3. 3

   Mix tamarind paste into the chickpeas, simmer for 5 minutes, and set aside.

4. 4

   Combine flour, baking powder, and salt in a bowl, then gradually add water to form a dough.

5. 5

   Divide dough into small balls, flatten each into a disc, and cook on a hot surface until golden.

6. 6

   Assemble by placing the chickpea filling between two flatbreads and serve warm.

Per serving