Caribbean Chana and Rice
By: Barb Biagioli
Savory and satisfying, this Caribbean-inspired chickpea chana is full of flavor. Nutritious and comforting, this Trinidad-style recipe is a twist on a traditional Indian curry, bringing in flavors from and spice blends from the Caribbean. Plant-based and gluten-free, it’s a dish that everyone will love. Pair it with coconut rice and collard greens for the perfect dinner.
Chana and Rice Recipe
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4
INGREDIENTS
4 tablespoons coconut oil
1 medium yellow onion, chopped
6 garlic cloves, minced
6 tablespoons ginger, minced
1 green chili pepper
2 yellow potatoes, chopped
1 tsp fenugreek powder
1 tsp cumin seeds
2 tsp coriander powder
1 tsp cumin powder
1 tsp curry powder
1 tsp paprika powder
½ tsp turmeric powder
¼ tsp chili powder
2 tomatoes, chopped
4 cups chickpeas, cooked
1 cup coconut milk
1 ½ tsp sea salt
2 tbsp cilantro, for garnish
INSTRUCTIONS
1. In a large Dutch oven pot, add the oil and cumin seeds, and onions. Sauté for 8 minutes until golden.
2. Add the garlic, ginger, and green chili pepper and sauté for another 2-3 minutes. Add the potatoes. Add the spices and stir, then add in the tomatoes and coconut milk. Mix in the chickpeas and salt and add 1 cup of water or broth.
3. Bring the heat to a boil and reduce to medium. Cover and let cook for 25-30 minutes.
4. Adjust seasonings and add any additional spices needed. Serve with coconut rice and a side of collard greens. Add cilantro for garnish and enjoy!
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