This is one of my favorite, go-to recipes! It's super easy and tasty - especially if you have some fresh roti skins to go with it! I decided to make some white rice to go with it so it would be easier for my 2 year old and my husband to go with for lunch tomorrow!
I use the recipe found in the Naparima's Cookbook (if you like West Indian food - you need to get this cookbook!!!). I tweaked the recipe a little because I didn't have enough chana (chickpeas) or potatoes so I needed to add a little more to it to make it hearty. I decided to cut up a sweet potato and some carrots to supplement the one can of chickpeas and the 2 potatoes I had. I also added about a quarter tin of coconut milk to the pot when adding the water. I think the coconut milk gives it a richness that's always missing when I don't add it.
My husband also steamed a piece of breadfruit and made an easy eggplant and tomato dish to go along with it!
Here's how the Chana and Potatoes came out!
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| Complete plate of food: chana and potatoes, white rice and green peas, eggplant and tomatoes, and steamed breadfruit! |
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| Adding the chickpeas at the end and stirring |
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| Adding the potatoes and carrots to the curry mixture |
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| Cooking the curry with some oil, onions, and garlic |
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