A MEAL YOU CAN MAKE

Trinidad-style channa and aloo

Chickpeas and potatoes in a savoury curry gravy, with roti.

About 52 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Roti usually contains wheat/gluten; curry powder may contain mustard. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~630 kcal · 27g protein · 97g carbohydrate · 17g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Drain chickpeas and peel and cube potato. Prepare onion, garlic and coriander. Mix curry powder with a small splash of the measured water.

  2. Warm the roti

    Warm roti in the dry pan following its packet and wrap on a plate.

  3. Cook the curry base

    Warm oil over medium heat. Soften onion, then add garlic, cumin and curry-water mixture. Stir until fragrant and the paste begins to thicken; do not burn it.

  4. Cook potatoes and chickpeas

    Add potatoes, chickpeas and remaining water. Bring to a gentle simmer and partially cover. Extend until potato centres are soft; mash a few chickpeas to thicken.

  5. Check and serve

    Stir in coriander and check the curry is steaming hot. Serve with roti.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 12 min · Cooking: about 35 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Trinidadian-inspired · tinned chickpea adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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