Trinidadian chickpea and potato curry channa with roti

Ingredients

For 1 serving

• Cooked chickpeas180 g
• Potatoes120 g
• Onion60 g
• Garlic2 cloves
• Curry powder1 teaspoon
• Cumin1 teaspoon
• Chili pepper0.5
• Cilantro8 g
• Whole wheat tortillas1
• Extra virgin olive oil10 g
• Mango60 g
• Saltto taste

Contains: gluten,

Method

1. Chop the onion and garlic and slice the chilli; peel the potatoes and cut them into roughly 1.5 cm cubes.
2. Heat the oil in a casserole over medium heat, add the curry powder and cumin and toast for 30 seconds, until fragrant but not burnt; add the onion, garlic and chilli and cook for 4 minutes, until the onion is soft.
3. Add the potatoes, drained chickpeas, a generous glass of water and a pinch of salt; cover and cook over medium-low heat for 20 minutes, until the potatoes are tender. Crush some chickpeas against the side so the sauce thickens.
4. Meanwhile peel and dice the mango; tear the coriander.
5. Warm the wholemeal tortilla in a dry frying pan for 30 seconds per side, until soft: it stands in for roti.
6. Serve the curry with the coriander, mango and roti.