Trinidad Curry Chickpeas (Channa) & Potato (Aloo)

This is a favorite Indian dish in Trinidad. Not surprising as it’s delicious. You can also substitute chickpeas in this recipe for green pigeon peas, or other vegetables like string beans, but you will have to adjust the cook time. Anytime I want a taste of home, I whip this up and enjoy with some roti or flat bread! Try it and let us know what you think!

Ingredients:

• 2 cans of chickpeas (or 2 cups dry chickpeas soaked overnight and pressure cooked until almost soft)
• 3 large potatoes (chopped in 1/8ths)
• 1 tbsp vegetable oil
• 1 small white onion (diced)
• 5-6 cloves garlic (minced)
• 1/2 tsp salt
• 1 scallion (chopped)
• 3/4 tsp roasted ground cumin
• Handful cilantro (chopped)
• 2 tbsp curry powder
• 1/2 cup water
• Salt and pepper to taste

Instructions:

1. Add vegetable oil to a sauce pan on medium heat. When oil is hot, add 1/4 tsp of cumin and cook for a few seconds.
2. Add garlic and cook until fragrant, about 1 minute. Turn heat to low.
3. Add onion and saute for another 1 – 2 minutes.
4. Mix 2 tbsp of curry powder with 1/2 cup water and add to the sauteed onion and garlic. Cook on low heat for about 5 – 6 minutes. Stir often, and if needed, add a little more water. At this point you should have a smooth sauce-like consistency. The goal is to cook the curry a bit to form a nice smooth sauce.
5. Add potatoes and ensure fully covered with the curry sauce. Cook for 5 minutes on low heat.
6. Add chickpeas and mix until covered with sauce. Add 1/2 tsp salt, remaining cumin, scallions and cilantro.
7. Add 3 cups water and bring to boil. Cook on medium high heat until most of the water is gone.
8. Test the potato and chickpea. If soft, add only a little water and taste. Adjust salt and pepper.
9. If chickpea or potato is not fully cooked, then add more water and cook until cooked through.
10. Top with fresh cilantro and serve with roti or rice and your favorite curry meats or veggies.