Channa Aloo

Name: Channa Aloo
Yield: Serves: 4 to 6
Cuisine: Trinidad & Tobago
Ingredients: 1 cup dried chickpeas, or 1 (15-ounce) can chickpeas; 2 tablespoons Trinidad curry powder; 1 pound Yukon Gold potatoes, peeled and cut into ½-inch chunks; ¼ Scotch bonnet pepper or other hot red chili pepper; 2 tablespoons canola oil; 1 tablespoon chopped shado beni or cilantro leaves; 6 cloves garlic; ½ small onion, chopped (optional)

Preparation info

Serves:
4 to 6

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

Legumes were a traditional source of protein for vegetarian Hindus and they remain a staple in the diet of both East Indian and other-heritage Trinidadians. Unlike East Indian versions of channa-based dishes which are popularly seasoned with garam masala, like so many foods in Trinidad, these chickpeas are curried.

Ingredients

1 cup dried chickpeas, or 1 (15-ounce) can chickpeas
2

Americas
Trinidad & Tobago
Side dish
Gluten-free
Caribbean
Vegan

Method

If using dried chickpeas, soak them in 3 cups of water overnight.
Drain the chickpeas and rinse. In a deep saucepan, cook the chickpeas with 3 cups of fresh water, simmering until tender, about 15 minutes. If using canned chickpeas, drain and rinse with cold water. Set aside.
Heat the oil in a heavy-bottomed pot and add the onion, garlic, shado beni, and