Trinidadian Curried Chickpeas with Potato and Roti

Name: Trinidadian Curried Chickpeas with Potato and Roti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Trinidadian
Ingredients: 2 tablespoon olive oil (extra virgin); 1 yellow onion (medium, finely chopped); 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoon Trinidadian curry powder; 1 teaspoon ground cumin; 0.5 teaspoon turmeric powder; 0.25 teaspoon cayenne pepper; 1 can chickpeas (15-ounce, rinsed and drained); 2 Russet potatoes (medium, peeled and diced into 1/2-inch cubes); 2 cup vegetable broth; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 5 paratha rotis (8-inch, frozen or pre-made); 0.25 cup fresh cilantro (chopped, for garnish)

A quick and hearty vegetarian curry featuring tender chickpeas and diced potatoes, simmered in aromatic Trinidadian curry spices. Served with warm, soft paratha-style roti for a satisfying weeknight meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: Trinidadian
Difficulty: Easy

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Kosher
Halal
High-Fiber
Pescatarian
Low-Sugar

Ingredients

2 tablespoon olive oil (extra virgin)
1 yellow onion (medium, finely chopped)
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoon Trinidadian curry powder
1 teaspoon ground cumin
0.5 teaspoon turmeric powder
0.25 teaspoon cayenne pepper
1 can chickpeas (15-ounce, rinsed and drained)
2 Russet potatoes (medium, peeled and diced into 1/2-inch cubes)
2 cup vegetable broth
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
5 paratha rotis (8-inch, frozen or pre-made)
0.25 cup fresh cilantro (chopped, for garnish)

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat for 1 minute. Add the yellow onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic, grated ginger, Trinidadian curry powder, ground cumin, turmeric powder, and cayenne pepper. Cook for 1 minute until fragrant.
Add the rinsed and drained chickpeas, diced Russet potatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until potatoes are tender.
While the curry simmers, heat the paratha roti according to package instructions, typically in a dry skillet for 1-2 minutes per side until warm and slightly puffed.
Remove the curry from heat. Garnish with fresh cilantro and serve immediately with the warm roti.

Notes

If fresh potatoes are too time-consuming, you can use pre-cubed frozen potatoes. Just be sure to cook until tender. Adjust cayenne pepper to your preferred spice level.

Nutrition (per serving)

Calories: 420
Protein: 14.5 g
Carbohydrates: 65 g
Fat: 11.5 g
Fiber: 10.5 g
Sodium: 750 mg
Saturated Fat: 1.5 g
Sugar: 4 g