Ingredients
Channa
- 1/2 c. Oil
- 1 large Onion, chopped
- 2 tbsp minced Garlic
- 3 tbsp Curry Powder
- 1/2 tsp Ground Allspice
- 1 tsp ground Nutmeg
- 2 tsp fresh or dried Thyme
- 1 tsp Cumin
- 1 tsp ground Black Pepper
- 2 cans of Chickpeas, drained + rinsed
- 3 c. Veggie Broth or Water
- 1 Scotch Bonnet or Habanero Pepper, minced
- 2 Green Onions, chopped
- Salt, to taste
Cucumber Chutney
- 1 Cucumber, grated
- 1 tsp minced Garlic
- Minced Scotch Bonnet Pepper (or Pepper Sauce), to taste
- 1 tsp chopped Chadon Beni, or Cilantro/Culantro
- Juice from 1 Lime
- Salt, to taste
To Serve
- 1 box Bentilia Rotini
- Tamarind Chutney (bought from a Caribbean market)
- Trinidadian Pepper Sauce, to taste
- Chopped Chadon Beni or Cilantro/Culantro
Instructions
- Heat up large sauce-pan with oil, and add onion, garlic, curry powder, allspice, nutmeg, thyme, cumin, and black pepper.
- Stir occasionally for about 2-3 minutes until onions are translucent, and everything looks well-mixed.
- Next add chickpeas, broth or water, scotch bonnet pepper, and green onion. Bring to a boil and let it simmer until sauce thickens and chickpeas are super tender and creamy textured, 30 minutes or more. Season with salt.
- For the Cucumber Chutney, mix all the above together in a medium mixing bowl.
- Cook the pasta according to package directions.
- Spoon 1/2 cup into a bowl, and top with channa, cucumber chutney, a teaspoon of tamarind chutney, and pepper sauce (if you like extra spice).
- Sprinkle over the chadon beni or cilantro, and serve.
Crafted for Bentilia by Toronto’s very own, chef Luke Hayes.