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–+ servings
Indian Chana Curry

Chana Curry- Trinidadian Chickpea Curry

This a savory and mildly spicy "islandized" version of the Indian chickpea dish. In Trinidad and Tobago, the traditional tomato, ginger and whole spices of the original Indian version are swapped out for cilantro and Madras curry powder. Serve with white rice, puffy flatbreads, and chutney.
5 from 1 vote
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Course: Appetizer, Brunch, Side Dish
Cuisine: Caribbean, Trinidad and Tobago
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • 2 quart saucepan

Ingredients

  • 1 tbsp Olive oil
  • 1 tbsp Onion, grated or finely minced
  • 1½ tbsp Curry powder
  • 3 clove Garlic, smashed
  • 1 cup Cilantro, finely chopped
  • 31 oz Canned chickpeas, drained
  • ½ cup Liquid reserved from drained chickpeas
  • 2½ cup Water
  • Kosher salt and fresh ground pepper
US Customary - Metric

Instructions

  • Heat oil in saucepan over medium-high heat. Add onion, curry powder, garlic, and cilantro. Stir until fragrant, about 2 minutes.
  • Add water, reserved chickpea liquid, drained chickpeas, salt and pepper. Bring to a boil and then reduce heat to medium-low. Simmer for about 40 minutes until broth has thickened.

Nutrition

Calories: 205kcal | Carbohydrates: 31g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 651mg | Potassium: 356mg | Fiber: 11g | Sugar: 0.2g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 3mg