Curry Channa and Aloo- Light Healthy Vegan and comforting meal, that comes together in about 30minutes. So satisfying! You won’t miss the meat.
Happy Monday Guys! !! How was your 4th of July, did you do anything fun, watch the fireworks?
I did not do the usual, decided to switch things up a bit. No barbecue for us- we ended up eating out and watching the fireworks from one of my favorite places to hang, when I have out of town guests.
It offers a GREAT view of Los Angeles City, and I so wanted to appreciate this great city during this weekend-don’t get to do it often. Watching the fireworks from there was spectacular and memorable. So is this Curry Chickpeas.
A tasty meal that will rival any chicken meal including this Trinidad roti chicken here. Throw in the scotch bonnet pepper without chopping if you want the flavor not the heat, unless you are heat seeker then you can chop the heck out of it and throw it in.
Do you know chickpeas are a great source of source of protein for vegetarians and vegans; and also make for low calorie meals. Don’t just go crazy with oil, it sure add some calories.
I know it is not curry season, yes, there is one – so have been told. Why wait? trust me, you don’t want to wait for the fall or winter to make this. You are going to be miss out ! It’s quick and easy anyways. You don’t have to slave in the kitchen. I used canned chickpeas for ease of preparation.
Am not a vegan or vegetarian but could eat this all the time without missing the meat. Chana is most often served with paratha , roti or some sort of rice dish. If you want to truly make this memorable make it with this chapati here. Or this paratha here.
Enjoy!
Curry Channa and Aloo -- Light Healthy Vegan and comforting meal, that comes together in about 30minutes. So satisfying! You won't miss the meat.
- ¼ - 1/2 cup canola oil
- 2 -3 tablespoon curry powder
- 1 large onion diced
- 2 teaspoons minced garlic
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg spice
- 1½ teaspoon smoked paprika
- 2 teaspoons fresh or dried thyme
- 1 teaspoon cumin spice
- 1 teaspoon white pepper.
- 2 15 ounce cans of chickpeas drained
- 1-2 cups of cubed potatoes
- ½ tablespoon bouillon chicken powder optional
- 2 cups or more broth or water
- ½-1 teaspoon cayenne pepper optional
- 1 scotch bonnet or habanero pepper
- 2 green onions chopped
- 2 tablespoons or more chopped parsley
- Salt to taste
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Heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
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Then add potatoes, stir and sauté for about 2-3 more minutes. Add stock / water if necessary to prevent any burns
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Next add chickpeas, scotch bonnet pepper , green onion and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 18 minutes. Throw in some parsley, adjust for salt, pepper and stew consistency.Serve warm
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Jess says
6 Apr, 2019 at 10:08 amDo I have to add scotch bonnet? My kids can’t handle the spice much
imma africanbites says
8 Apr, 2019 at 2:50 pmHi. You may leave it out or throw it in without chopping. This is if you want the flavor but not the heat. Hope this helps.
Emily says
11 Jun, 2018 at 11:57 pmI just made this and it was so tasty! I made it exactly as described and it all turned out well. Thank you so much for sharing this easy recipe – I’m looking forward to tasty lunches for the rest of the week!
imma africanbites says
12 Jun, 2018 at 3:38 pmGlad it turned out great for you, Emily! I appreciate you taking the time to share your feedback. Cheers to good food!
Cameron says
9 Jan, 2019 at 10:12 amWhat sized cans of chickpeas are you using for the recipe?
ImmaculateBites says
14 Jan, 2019 at 5:22 amI use the 15 ounce canned chickpeas.
Katy says
7 Apr, 2017 at 12:45 pmThis was delicious! Made it with the chapati. I just made some ghee so I am going to make it again. While family loved it! Thank you! I love this blog.
ImmaculateBites says
8 Apr, 2017 at 6:45 amAww thanks Katy! Glad it was a success.
Natalie says
15 Jan, 2017 at 6:19 pmAbsolutely loved this (as did my husband), but had a bit of trouble with the potatoes not cooking. I had to cook much longer than instructed and by the time the potatoes were no longer crunchy, too much had broken down, making the sauce too thick and no longer “saucy”. Do you recommend parboiling the potatoes first? I cut mine pretty small, they look like the picture.
Also, the recipe doesn’t clarify that you are supposed to leave the scotch bonnet pepper whole when you put it in, but I see it whole in the pictures. Is that what is recommended? Thanks!
ImmaculateBites says
17 Jan, 2017 at 7:24 amThis is what I would recommend next time; after adding the potatoes cook for about 5 more minutes . Before proceeding with the next steps.
Joy says
8 Oct, 2016 at 4:35 pmI don’t have nutmeg, would cinnamon work or should I just omit it all together? And do you know another word for allspice? I’m in Dominica and when I asked everyone said they didn’t have it, maybe it isn’t the season?
ImmaculateBites says
9 Oct, 2016 at 5:20 amAll spice is also known as Pimento, Jamaica pepper, myrtle pepper. You can completely leave out nutmeg. And if you can’t find all spice. Go ahead and try it without these spices.
Not Beehive says
12 Jun, 2016 at 5:37 amI’ve made this several times (and it is delicious) but just noticed that the instructions mention curry powder and there isn’t any listed in the ingredients list.
Not Beehive says
12 Jun, 2016 at 5:39 amOh never mind, I see it further up in the list. Sorry for my old geezerdom!
ImmaculateBites says
14 Jun, 2016 at 5:07 amNo Worries! Happy Cooking
Karen says
3 Jan, 2016 at 4:20 pmJust made this, and it was incredible! Paired it with the Bus up Shut (veganized) and it was great. Wonderful hearty taste and making the Bus-up-Shut Roti was fun as I have never made roti before— directions were awesome and great for newbies. A hit with my other half (and he is a hard one to please! Thank you so much for sharing! I made some minor reductions in the hotter spices (only half a habenerao and 1 TBSP curry) and increased the cumin ( to a heaping Tbsp because I LOVE cumin). Yum!
ImmaculateBites says
3 Jan, 2016 at 5:37 pmAWESOME! Glad you took the time to make the Paratha Roti. Aren’t they heavenly together? Thanks for taking the time to provide feedback. Always appreciated here.
Razena says
27 Jul, 2015 at 10:52 amLooks delicious, especially with the flatbread. Yummed as well.
ImmaculateBites says
27 Jul, 2015 at 4:53 pmAww thanks Zazena
Michelle@healthiersteps says
14 Jul, 2015 at 8:18 pmThis is one of my favorite dishes, love your spice combination, so flavorful!
ImmaculateBites says
14 Jul, 2015 at 9:22 pmMine too Michelle! Or I should say a favorite in my household
olivia giovanni says
14 Jul, 2015 at 3:05 pmI’ve never used chickpeas before I think I might give this a try! It looks so tasty! Especially with all the spices you use..
ImmaculateBites says
14 Jul, 2015 at 9:24 pmIt sure does Olivia.
Donna says
13 Jul, 2015 at 1:19 pmI really should have eaten lunch before looking at food blogs 🙂 This looks so good, I can imagine how great it would smell as well! Love the bread shot as well
ImmaculateBites says
13 Jul, 2015 at 7:58 pmHi Donna! I know what you mean – looking at food blogs always makes me hungry!
swayam says
11 Jul, 2015 at 9:23 amLooks good Immaculata… and this coming from an indian who lovesss her chole … delish!!!
Charlene @ That Girl Cooks Healthy says
10 Jul, 2015 at 1:12 pmI love your take on this wonderful Trinidadian dish Imma, keep it up 🙂
ImmaculateBites says
7 Jul, 2015 at 6:30 pmAww, thanks Nagi! I can say the same for your blog! Yes, dried chickpeas work as well.
Nagi@RecipeTinEats says
6 Jul, 2015 at 2:11 pmYUM YUM YUM! I am making this asap!! In fact, I’m soaking some chick peas the minute I hit enter! (I presume it’s fine made with dried?) 🙂 And I have everything else!!
I love your blog! You share the BEST food!!
Cat says
6 Jul, 2015 at 9:16 amImmaculate, you’ve hijacked my week’s shopping list again! I love your vegan/veggie dishes 🙂 Weather has just turned cold and wet here in England so looking forward to this!
ImmaculateBites says
7 Jul, 2015 at 6:29 pmYou know what Cat? You are going love this! AND am these spices are going to use over and over again. Do let me know how it turns out! I wish we could trade weather- humid and hot in my neck of the woods.