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trini curry channa

Trini Curry Channa with Spinach

Chickpeas simmered in toasted curry with fresh green seasoning, roasted cumin and spinach. One pot, 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean, Trinidadian
Calories: 300
Ingredients Method

Ingredients
  

Quick green seasoning
  • 1 cup cilantro or culantro loosely packed
  • 3 scallions chopped
  • 4 garlic cloves
  • 1 tbsp fresh thyme leaves
  • 1/4 scotch bonnet pepper seeds removed
  • 2 tbsp water
Curry
  • 2 tbsp coconut oil
  • 1 yellow onion diced
  • 2 tbsp curry powder Caribbean-style if you can find it
  • 2 cans (15 oz) chickpeas rinsed and drained
  • 2 cups water
  • 1 tsp sea salt
  • 4 cups baby spinach
  • 1 tsp roasted ground cumin (geera)
  • 1 lime cut in wedges

Method
 

  1. Blend the cilantro, scallions, garlic, thyme, scotch bonnet and water into a rough green paste.
  2. Warm the coconut oil in a pot over medium heat. Add the onion and cook for 4 minutes until soft.
  3. Stir the curry powder with 2 tablespoons of water into a paste, add it to the pot and cook for 1 to 2 minutes, stirring, until it darkens and smells toasty.
  4. Add half the green seasoning and cook for 1 minute.
  5. Add the chickpeas, water and salt. Simmer for 12 to 15 minutes, crushing some chickpeas with your spoon to thicken the sauce.
  6. Stir in the spinach, roasted cumin and the rest of the green seasoning and cook for 1 minute until the spinach wilts.
  7. Taste for salt and serve with lime.