Midwestern Doubles

Ingredients

In this adaptation, the traditional Trinidadian doubles are transformed into savory chickpea pancakes, inspired by the Midwestern American cuisine. The original dish typically consists of fried bread called "bara" filled with curried chickpeas, known as "channa." Instead of deep-frying the bread, we opt for a healthier approach by making fluffy chickpea pancakes. The spiced toppings are also adjusted to suit the Midwestern flavor profile, incorporating tangy tomato chutney, creamy avocado slices, pickled onions, and fresh cilantro. We alse have the original recipe for Doubles, so you can check it out.

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) water 3/4 cup (180ml) water
• 2 tablespoons vegetable oil, divided 2 tablespoons vegetable oil, divided
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 2 large tomatoes, diced 2 large tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 ripe avocado, sliced 1 ripe avocado, sliced
• 1/4 cup pickled onions 1/4 cup pickled onions
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 29g, 6g
• Protein: 7g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the chickpea flour, baking powder, and salt.
2. 2.
   Gradually add water to the dry ingredients, whisking until a smooth batter forms. Set aside for 10 minutes to allow the batter to rest.
3. 3.
   In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent.
4. 4.
   Add the ground cumin, ground coriander, turmeric, and cayenne pepper (if using) to the skillet. Stir well to coat the onions and garlic with the spices.
5. 5.
   Add the diced tomatoes, tomato paste, white vinegar, and brown sugar to the skillet. Cook for 5-7 minutes, until the tomatoes have softened and the flavors have melded together. Remove from heat and set aside.
6. 6.
   In a separate non-stick skillet, heat the remaining tablespoon of vegetable oil over medium heat.
7. 7.
   Pour 1/4 cup of the chickpea batter onto the skillet, spreading it into a thin, round pancake. Cook for 2-3 minutes on each side, until golden brown and cooked through. Repeat with the remaining batter.
8. 8.
   To serve, place a chickpea pancake on a plate. Top with a spoonful of the tomato chutney, a few slices of avocado, and a sprinkle of pickled onions. Garnish with fresh cilantro.
9. 9.
   Repeat with the remaining pancakes and toppings.
10. 10.
    Serve the Midwestern Doubles warm and enjoy!

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
• Avocado — Choose a ripe avocado for a creamy texture and enhanced flavor.
• Pickled onions — If you don't have pickled onions, you can substitute with thinly sliced red onions soaked in vinegar for 10 minutes.

Tips & Tricks

• For extra flavor, add a pinch of smoked paprika to the chickpea pancake batter.
• If you prefer a spicier dish, increase the amount of cayenne pepper in the tomato chutney.
• Serve the Midwestern Doubles with a side of tangy coleslaw for a refreshing contrast.
• Experiment with different toppings such as sliced jalapenos or crumbled feta cheese.
• Leftover chickpea pancakes can be refrigerated and reheated in a toaster or skillet.

Serving advice

Serve the Midwestern Doubles as a main dish for breakfast or brunch. Accompany it with a side of fresh fruit salad or a mixed green salad for a complete meal.

Presentation advice

Arrange the chickpea pancakes on a platter and top each one with a generous amount of the tomato chutney, avocado slices, pickled onions, and fresh cilantro. Garnish the platter with additional cilantro leaves for an appealing presentation.