Channa and Aloo

Name: Channa and Aloo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 2 cups cooked chickpeas; 2 potatoes peeled and cubed; 2 tbsp curry powder; 1 tsp cumin; 1/2 tsp turmeric; 3 cloves garlic minced; 1 onion diced; 2 tbsp vegetable oil; 1 scotch bonnet pepper; salt to taste; 1 cup water; fresh cilantro

Channa and Aloo (CHAN-nah and ah-LOO)

Curried Chickpeas and Potatoes

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 346 kcal

A fragrant, lightly curried dish of chickpeas and potatoes seasoned with cumin, turmeric, garlic, and scotch bonnet. Quick to prepare and deeply satisfying, this is a Trinidadian everyday staple.

Nutrition & Info

Protein 12.0g

Carbs 52.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegan vegetarian gluten-free dairy-free nut-free

Equipment Needed

saucepan cutting board knife

Presentation Guide

Vessel: serving bowl

Garnishes: fresh cilantro, pepper sauce

Accompaniments: sada roti, rice

Ingredients

2 cups cooked chickpeas
2 potatoes peeled and cubed
2 tbsp curry powder
1 tsp cumin
1/2 tsp turmeric
3 cloves garlic minced
1 onion diced
2 tbsp vegetable oil
1 scotch bonnet pepper
salt to taste
1 cup water
fresh cilantro

Instructions

1
Heat oil and fry onion and garlic until fragrant.
2
Add curry powder, cumin, and turmeric, stir for 30 seconds.
3
Add potatoes and water, cook until potatoes are halfway done, about 10 minutes.
4
Add chickpeas and scotch bonnet, simmer until potatoes are tender and sauce thickens.
5
Garnish with cilantro and serve with roti.

💡

Did You Know?

Channa and aloo is often the first curry a Trinidadian child learns to make. It is the most common filling for roti after chicken.

Chef's Notes

Equipment Tips

saucepan
cutting board
knife

Garnishing

fresh cilantro, pepper sauce

Accompaniments

sada roti, rice

The Story Behind Channa and Aloo

This humble dish is a direct descendant of Indian aloo chana, adapted with Caribbean curry powder and scotch bonnet pepper. It became a staple of Trinidadian vegetarian cooking and is enjoyed across all communities as an affordable, satisfying everyday meal.

🕐 Traditionally enjoyed everyday lunch or dinner 📜 Origins: 1860s

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