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Rockin’ Rotini Doubles

  • Prep Time 5 min
  • Cook Time 40 min
  • Servings 6-8



  • 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


  1. Heat up large sauce-pan with oil, and add onion, garlic, curry powder, allspice, nutmeg, thyme, cumin, and black pepper.
  2. Stir occasionally for about 2-3 minutes until onions are translucent, and everything looks well-mixed.
  3. 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.
  4. For the Cucumber Chutney, mix all the above together in a medium mixing bowl.
  5. Cook the pasta according to package directions.
  6. 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).
  7. Sprinkle over the chadon beni or cilantro, and serve.


Crafted for Bentilia by Toronto’s very own, chef Luke Hayes.