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