Yield: 8-10 Servings
Channa (Chickpeas) - 1 cup
Water - 2 1/2 cups (hot) + 1/4 cup
Curry Powder - 3 tbsp
Roasted Geera (Cumin) - 1/4 tsp
Coconut Oil - 3 tbsp
Onion - 1/3 cup (finely chopped)
Garlic - 1 tbsp (finely chopped)
Scotch Bonnet Pepper (no seeds) - 1 tsp or to taste (finely chopped)
Potato - 1 lb (1” cubes)
Chadon Beni (Culantro) - 2 tbsp (finely chopped)
Caripoulé Leaf - 1
Salt - 2 tsp
Black Pepper - 1/2 tsp
Place channa in a bowl, cover with water and leave to soak overnight.
Once soaked, drain and wash channa.
Cook channa in boiling hot water until tender (about 25 minutes).
Drain and set aside.
In a bowl, mix together 1/4 cup of water, curry powder and roasted geera. Set aside.
Heat medium sized pot over medium heat.
Add coconut oil.
Add onion, garlic and scotch bonnet pepper. Allow to cook until onion is translucent (about 2-3 minutes).
Add curry mixture and allow to cook until most of the liquid has evaporated (about 5 minutes).
Add Channa ensuring to coat well with the curry mixture. Cover and allow to cook for 10 minutes.
Stir in potato, chadon beni and caripoulé leaf.
Add 2 1/2 cups of hot water, cover and let cook for 10 minutes.
Reduce heat to low and let potato cook to your desired consistency.
Our preferred method is to cook until it is tender (about 20-25 minutes).
Once tender, use the back of your spoon to mash some of the potato.
Add salt and black pepper.