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Chickpea Doubles with Tamarind and Scotch Bonnet Pepper Sauce

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The Daily

5/9/20

Chickpea Doubles With Tamarind and Scotch Bonnet Pepper Sauce

Traditional Trinidadian doubles are served open-faced and quickly wrapped in wax paper, keeping the spicy filling piping hot. Try leftover tamarind sauce in margaritas, drizzled over fresh mangoes, or with roast pork.

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