Trinidad Curried Channa and Aloo

Caribbean · 45 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 cups dried chickpeas, soaked overnight
• 3 medium Yukon gold potatoes
• 3 tbsp Trinidadian curry powder
• 1 medium yellow onion
• 5 garlic cloves
• 1 tsp ground cumin (geera)
• 1/2 Scotch bonnet pepper
• 1/4 cup fresh cilantro (chadon beni)
• 3 tbsp vegetable oil
• 1.5 tsp salt

Method

1. Boil soaked chickpeas in fresh water 40 minutes until tender, then drain, reserving 1 cup liquid.
2. Mix curry powder and cumin with a splash of water into a paste.
3. Heat oil in a pot over medium and saute minced garlic and diced onion 3 minutes.
4. Add the curry paste and bloom 1-2 minutes until fragrant and darkened.
5. Stir in cubed potatoes, chickpeas, minced Scotch bonnet, salt, and reserved liquid.
6. Simmer covered 20 minutes until potatoes are soft, then mash some potato to thicken.
7. Fold in chopped cilantro and cool before storing in portions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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