Trinidad Curried Channa

Ingredients

• Canned Chickpeas

  2 tins

  $1.80

• Curry powder

  1 tbsp

  $0.26

• Cumin

  1/2 tsp

  $0.01

• Garlic

  3 cloves

  $0.12

• Spring onions

  2 stalks

  $0.14

• Coriander

  1/4 bunch

  $0.15

• Scotch bonnet chilli

  1/2

  $0.20

• Vegetable oil

  1 tbsp

  $0.05

• Salt

  1/2 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Scotch bonnet chilli for Chilli flakes (1 chilli : 1 tsp) — Delivers comparable heat without the fresh chilli

Preparation

1. 1

   Mince the garlic, finely chop the spring onions, coriander, and Scotch bonnet. Rinse and drain the chickpeas.

2. 2

   Mix curry powder and cumin with 2 tablespoons of water in a small ramekin to create a smooth curry paste.

3. 3

   Heat the vegetable oil in a pot over medium heat, add the curry paste, and cook for 1 minute until fragrant and bubbling.

4. 4

   Add the minced garlic, spring onions, and Scotch bonnet; sauté for 1 minute.

5. 5

   Add the drained chickpeas, 1/2 cup of water, and salt; bring to a boil.

6. 6

   Simmer for 8 minutes, gently crushing a spoonful of chickpeas against the side of the pot to thicken the sauce.

7. 7

   Stir in chopped coriander and remove from the heat to serve.