Green seasoningDivided; can substitute with scallions if unavailable3 tbsp
Minced garlic2 tbsp
Extra virgin olive oil6 tbsp
OnionSliced½
Hot pepperSliced, to taste~1est.
PotatoesAbout 1 lb, peeled and cut into eights; can use more2 lb
ScallionsRoughly chopped; if very large, use only 22
Thyme sprigs6
Ground roasted cuminOr to taste1 tsp
SaltTo taste~1 tspest.
WaterAs needed; add if sticking, and about 2 cups toward the end to help cook and thicken the sauce~2 cupsest.
Steps
Tap a timecode to jump to roughly that moment in the video.
1
Drain and rinse the two cans of chickpeas, removing excess liquid.
2
Peel and cut the potatoes into quarters or eights.
3
Add oil to a heavy Dutch oven and heat. Add sliced onion and hot pepper, cooking for about 1–2 minutes until the edges brown.
4
Add curry powder and turmeric powder, stir well, and cook for about 1 minute.
5
Add green seasoning and minced garlic, along with additional hot pepper for flavor.
6
Add the potato pieces, stir well to combine, cover, and cook on medium-low heat for about 10 minutes until the potatoes become tender. Add a little water if it begins to stick.
7
When the potatoes are partially cooked, add the drained chickpeas and stir well.
8
Add scallions, green seasoning, and thyme sprigs. Cook for about 3–4 minutes to allow flavors to develop. Taste and add salt as needed.
9
Add about 2 cups of water and stir to combine everything. Optionally add ground roasted cumin for a smoky flavor.
10
Increase heat to medium until it comes to a vigorous bubble, then reduce to low heat, cover, and simmer for 10–15 minutes until the sauce thickens.
11
Remove the thyme sprigs, taste again, and adjust salt and cumin as desired. Add more salt, cumin, or hot peppers if needed.
12
Serve with Trinidad-style roti or flatbread of your choice.
PrimedTableBETA
