Roasted Chickpea Doubles with Naan and Spiced Okra
A creative fusion take on Trinidad's beloved street food featuring roasted spiced chickpeas instead of traditional curried channa, served on warm naan with tangy yogurt and chermoula drizzle. The addition of crispy roasted okra transforms this into a complete meal that bridges Caribbean and Middle Eastern flavors. Perfect for casual dinners or weekend lunches when you want bold, satisfying flavors with minimal hands-on cooking time.
Ingredients
- 1 Bell peppers, yellow, chopped
- 2 tsp Curry powder, mild
- 2 tsp Paprika
- 2 tsp Cumin, ground
- 1 tsp Turmeric, ground
- ½ tsp Garlic powder
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ tsp Sugar
- 2 cans Beans, garbanzo (14 oz / 397 g), drained and rinsed
- 2 Tbsp Oil, cooking
- 4 rounds Naan (sub any flatbread)pita bread1:1vegetarian
works well
- ½ cup Yogurt, plain or Greek
- ⅝ cup Chermoula (leftover from Tuesday)tahini sauce1:1vegetarian
different flavor profile
- 1 lb Okra, trimmed and sliced
- Parchment paper, for baking
- 1 Tbsp Oil, cooking
- 1 tsp Curry powder, mild
Instructions
- 1
Heat oven to 450F with one rack in upper third and one in lower third
- 2
Line sheet pan with parchment paper
- 3
Toss okra with oil and curry powder, season with salt and pepper, spread on prepared pan
- 4
Roast okra on lower rack until crispy, shaking once midway through
- 5
Toss beans and bell peppers with oil, then coat well with spice mix
- 6
Spread bean mixture on second sheet pan
- 7
Roast beans until golden brown, shaking pan halfway through cooking
- 8
In last couple minutes of cooking, place naan on top of chickpeas to heat through
- 9
Top naan with yogurt and roasted chickpea mixture
- 10
Drizzle with chermoula
- 11
Fold up like wrap or soft taco and serve with roasted okra on side
Tips
Make sure okra is completely dry before tossing with oil to achieve maximum crispiness during roasting.
Warm the naan directly on the chickpeas during the last minutes of roasting to save time and add flavor.
Double the spice mixture and store extra for quick weeknight meals with other proteins or vegetables.
Good to Know
Refrigerate assembled doubles for up to 2 days. Store roasted okra separately to maintain crispiness.
Roast chickpeas and okra up to 2 days ahead. Reheat in 350F oven for 5-8 minutes before serving.
Serve immediately while naan is warm. Provide extra chermoula and yogurt on the side for drizzling.
Common Mistakes
Don't overcrowd the sheet pans to avoid steaming instead of roasting the vegetables.
Pat okra completely dry before seasoning to prevent soggy results.
Substitutions
Dairy-Free Swaps
General Alternatives
works well
different flavor profile
FAQ
Can I make this without an oven?
Yes, cook chickpeas and okra in a large skillet over medium-high heat, stirring frequently until golden and crispy, about 8-10 minutes each.
What if I don't have chermoula?
Substitute with any herb sauce like chimichurri, pesto, or a simple mix of yogurt, lemon juice, and fresh herbs.
How long will the roasted vegetables keep?
Store roasted chickpeas and okra separately in the refrigerator for up to 4 days. Reheat before serving to restore crispiness.