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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