Yes I know, I am still making curry dishes but that’s just because they are so delicious. Here is a simple vegetarian dish made with channa (aka chick peas or garbonzo beans), potatoes and peas. This recipe was inspired by a good friend of mine Smriti, who hails from Nepal. She served it as a pre-dinner snack with pita bread. It reminded me of the fry channa we make in Guyana
with a few added ingredients.
Ingredients
1 can channa/garbonzo beans
2 large potatoes, cubed
2 cloves garlic, minced
2 medium tomatoes, chopped
½ medium onion, chopped
½ cup frozen peas
½ tsp grated fresh ginger
2½ tsp curry powder
½ tsp salt
Hot pepper or chilli powder to taste (I use about ¼ teaspoon when I don’t have fresh pepper on hand)
1 tbls oil
1 cup vegetable stock or water
Directions
Heat oil in a large pot on medium
Add onions and sauté until translucent
Add garlic and sauté for 2 minutes
Add ginger sauté for 1 minute
Add curry powder, chilli powder and salt, stir and sauté for 2 more minutes
Add tomatoes and cook for 3 – 5 minutes until wilted
Add potatoes and coat with tomato and curry mixture
Add channa and stir
Add water or stock, lower heat, cover and cook for 20 – 25 minutes until potatoes are soft. If needed, add a little extra water as necessary.
Add peas about 5 minutes before you turn the stove off and allow to heat through.
Serve with rice, roti, pita or any flat bread of your choice.
Sapodilla Brown 
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