Chana (Chickpeas) is a very widely spread ingrediant in the West Indies. The Indian population in the Caribbean introduced it to the local cuisine. Especially in Trinidad you will find Chana in many different dishes. For example as a topping for your doubles or as a protein base for flavourful vegan/ital dishes. Today I will teach you how to use chana in a curry.
This dish is Vegan/ Ital, creamy, flavourful and packed with protein.
3 tablespoons of oil 2 tablespoons of your favourite Curry blend 1 medium sized onion, diced 2 cloves of garlic, minced 1 tablespoon green seasoning 1 bay leave 1/2 sweet bell pepper 1 medium sized tomato, diced 2 scallions, chopped 1 can of Chana, drained and rinsed 2 tablespoons of coconut creme
Water, Salt and pepper to taste
1. Burn your Curry
The first step is to "burn" or "cook" your curry. Heat up your pan and add your oil. Then add your favourite curry blend to the oil. Stir it well and let it cook on medium heat for 2-3 minutes. That way your curry developes a fragrant flavour.
2. Sauté your veggies Add your onions, bell peppers, tomato, garlic, bay leave and green seasoning to the pot and let it cook for 3-4 minutes on medium heat with the curry. Stir frequentl.
3. Chana Add your Chana, Salt and pepper to the mix. Stir in very well and then add your coconut milk and let everything mingle together in your pot. Add water to your Chana curry to achieve the desired thickness to your gravy. I like my gravy to be thick and creamy- If you like it more on the liquid side- add more water. It is all personal preference. Add your scallions, cover the pot with the lid and let it simmer on low heat for 5-7 minutes.
You can serve this dish with white rice and fried plantains.