Trinidadian Chickpea Curry (Channa)

A hearty Trinidadian-style chickpea curry simmered with tomatoes, toasted curry powder, cumin, onion, garlic, and fresh cilantro until richly seasoned and thick. Serve over rice or with roti for a satisfying meatless dinner.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons trinidadian-style curry powder
• 1 teaspoon ground cumin
• 3 cans, 15-ounce each chickpeas
• 1 can, 14.5-ounce crushed tomatoes
• 1 cup water
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro
• 1 medium lime

Cooking instructions

1. Drain and rinse the chickpeas. Finely chop the onion, mince the garlic, and chop the cilantro. Cut the lime into wedges. (about 10 min)
2. Heat the oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook until softened and lightly golden, 5 to 6 minutes. Add the garlic and cook for 30 seconds. (about 6 min) — Medium heat
3. Stir in the curry powder and cumin. Cook, stirring constantly, until the spices are fragrant and lightly toasted, about 1 minute. (about 1 min) — Medium heat
4. Add the chickpeas, crushed tomatoes, water, salt, and black pepper. Stir well, scraping up any spices from the bottom of the pan. (about 3 min) — Medium heat
5. Bring to a gentle boil, then reduce the heat to medium-low. Partially cover and simmer, stirring occasionally, until the sauce is thick and the chickpeas are tender, 20 to 25 minutes. For a creamier texture, mash a small portion of the chickpeas against the side of the pan. (about 25 min) — Medium-low heat
6. Remove from the heat and stir in the cilantro. Taste and adjust the salt. Serve hot with lime wedges, rice, or roti. (about 2 min)