Trini Callaloo Doubles

Start by pickling the chillies. Combine the water, vinegar, salt, and sugar in a pot, and bring to a boil.

Add your chillies, onion, peppercorns, and mustard seeds to a jar, and pour the pickling liquid over. Allow to cool, then leave to sit in the fridge for at least 3 hours, but the longer the better.

For the callaloo, add a splash of oil to a dutch oven or large pot, along with your sliced onion, garlic, and spring onions. Once they start to soften, add in your spring greens.

Once the spring greens have started to wilt and there's space in your pot, add in your spinach, okra, butternut squash, coriander, thyme, brown sugar, coconut milk, lime, scotch bonnets, salt, and pepper. Cover, and cook over a medium/low heat for 30-40 minutes.

While the callaloo is cooking, preheat the oven to 180 C. Drain and dry your chickpeas, then toss in the spices and oil. Pop in the oven for 20 minutes or until dried and crispy.

For the tamarind sauce, in a small pan combine the tamarind, sugar, lime, hot sauce, and Maggi, along with the splash of water. Whisk to combine, bring to a boil, then set aside.

Once your veggies are cooked, blend everything in the callaloo using an immersion blender or food processor.

Load up your warmed flatbreads with callaloo, crispy chickpeas, tamarind sauce, and pickled chillies. Enjoy!