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chana, rice and vegetables

Curry Channa and Aloo

Delicious channa (chickpeas) and aloo (potatoes) is a copy cat version of this Trinidadian recipe using sweet potatoes for nutritional density.
Course Main Entree
Cuisine Trinidadian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 183kcal
Author Charla


  • 2 cups cooked chickpeas 2 14oz cans of chickpeas, drained
  • 1 tablespoon + 1tsp of curry powder mixed with 3 tablespoon of water
  • 1 small onion chopped
  • 1 tablespoon of coriander use 3 leaves of culantro if available
  • 1 tablespoon green seasoning
  • 4 garlic cloves minced
  • ¼ teaspoon of black pepper
  • 1 teaspoon himalayan pink salt
  • ½ teaspoon of cumin seeds or use powder
  • 3 chives (scallion) sliced
  • 3 medium sweet potatoes cubed and peeled
  • scotch bonnet optional, use what you need
  • 2 tablespoon olive/coconut oil for sauteing
  • 2 ½ cups hot water


  • On medium heat, add the oil and heat up a non stick skillet/dutch pot
  • Temper (fry) the cumin seeds until they become fragrant (don't burn)
  • Add the onion, garlic and chives (scallion) saute until they are soft and translucent.
  • Stir the curry paste and cook the curry mixture for about 1 minute.
  • Add the remaining seasoning the black pepper, green seasoning, cilantro, pink salt and scotch bonnet if you are using it and stir for another minute
  • Add the chickpeas and sweet potatoes and coat in the seasoning
  • Pour the hot water into the dutch pot/skillet
  • Bring to a rolling boil, reduce the heat to medium/low, cover with a lid then allow to simmer for 30 minutes until most of the liquid adsorb and the curry thickens up. Once cooked to a taste test to adjust for additional salt or pepper if needed.


  • Chives are the Trinidadian name of scallion/spring onion
  • I used green seasoning and cilantro (coriander leaves) in place of shado beni because it's not easy to get in the UK. If you don't care to cilantro use just the Green Seasoning alone.
  • If there is still a lot of liquid leftover then increase the heat to high so it evaporates most of it.
  • Use the amount of scotch bonnet you need, the raw heat is in the membrane and by using a whole scotch bonnet means you won't get any heat just flavour.
  • Cumin is quite a pungent spice which is why I only use ½ tsp, if you are familiar with the taste of cumin and don't need like it then simply skip tempering the spice.
  • Make sure the chickpeas are canned or cooked already, see the recipe post on how to cook your dried chickpeas a head of time.
  • If you are not using dried chickpeas grab 2 cans of chickpeas in water (not salt) drain off the water.
  • This meal is freezer friendly so freeze down any leftovers.


Calories: 183kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 628mg | Potassium: 561mg | Fiber: 7g | Sugar: 7g | Vitamin A: 9342IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 3mg