Chana and Aloo
This plant-based Chana and Aloo recipe draws its inspiration from the vibrant East Indian culture of Trinidad and Tobago, where it's a beloved dish served at weddings, family gatherings, and festive occasions like Diwali.
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5 from 2 votes
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This Vegan Chana and Aloo recipe is a contribution by the chef Rajiv Harry. It was inspired by his father’s home country of Trinidad and Tobago. Click here to read our recent interview with Rajiv.

Chana and Aloo

Savor Trinidad’s Cultural Fusion with Chana and Aloo

This dish was inspired by the vibrant East Indian culture found on the Island of Trinidad and Tobago. Variations of the recipe are often served at weddings, family gatherings, and special occasions, like Diwali, the Festival of Lights. This plant-based recipe is robust in flavor, easy to make, and rich in protein — let’s eat!

Ingredients You’ll Need for this Chana and Aloo

  • Avocado oil
  • Onion
  • Garlic
  • Cilantro
  • Curry powder
  • Organic chickpeas
  • Russet potatoes
  • Water
  • Ground cumin
  • Salt & Pepper

How to Make this Chana and Aloo

Step one: Searing Onions, Garlic, and Chickpeas

Heat a medium-sized pot over medium heat. Add oil, then add onions. Saute for about 2 minutes, until they become translucent and fragrant. Add garlic and saute until fragrant. Add cilantro, and stir gently until lightly toasted, just be careful not to burn the garlic. Add the curry powder and toast lightly until it starts to become fragrant, about 1 minute. Add chickpeas and stir to incorporate into the mixture. Cook for about 3 minutes. If the ingredients begin to burn, use a small amount of water to deglaze the pan.

Step two: Simmering Potatoes

Add the potatoes and gently mix. Add the water. Season lightly with salt and pepper. Bring the pot to boil. Once boil is reached, reduce heat and simmer on low uncovered for 30-35 mins.

Step three: Final Seasoning, Serve, and Enjoy!

Insert the tip of a small knife into a potato to check doneness. The potatoes should be tender but not break apart. Add cumin and season with salt and pepper to taste, gently stir. Cook for another 10-15 minutes until the sauce thickens naturally from the potatoes and a small amount of liquid remains. Remove from heat and rest for 5 mins before serving.

Place in your favorite dish, garnish with fresh cilantro, and serve. Chana and Aloo is great over rice, and Roti or naan bread!

Vegan Chana and Aloo – Recipe Card

Chana and Aloo

Vegan Chana and Aloo

5 from 2 votes
This plant-based Chana and Aloo recipe draws its inspiration from the vibrant East Indian culture of Trinidad and Tobago, where it's a beloved dish served at weddings, family gatherings, and festive occasions like Diwali.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Author: Rajiv Harry
Servings: 10 -12 servings

Ingredients

  • 1 tbsp avocado oil or neutral flavor oil of your choice
  • ½ medium sized onion diced finely
  • 4 cloves of garlic minced
  • 1 tbsp fresh cilantro rough chopped
  • 3 tbsp curry powder Trinidadian Curry, Kala Brand
  • 3 cans of organic chickpeas drained & rinsed 4 cups fresh
  • 3 large russet potatoes cut in 8th sized pieces
  • 6 cups of water
  • ½ tsp ground cumin
  • Salt & Pepper to taste

Instructions

  • Heat a medium-sized pot over medium heat. Add oil, then add onions. Saute for about 2 minutes, until they become translucent and fragrant. Add garlic and saute until fragrant. Add cilantro, stir gently until lightly toasted, just be careful not to burn the garlic. Add the curry powder and toast lightly until it starts to become fragrant, about 1 minute. Add chickpeas and stir to incorporate into the mixture. Cook for about 3 minutes. If the ingredients begin to burn, use a small amount of water to deglaze the pan.
  • Add the potatoes and gently mix. Add the water. Season lightly with salt and pepper. Bring the pot to boil. Once boil is reached, reduce heat and simmer on low uncovered for 30-35 mins.
  • Insert the tip of a small knife into a potato to check doneness. The potatoes should be tender but not break apart. Add cumin and season with salt and pepper to taste, gently stir. Cook for another 10-15 mins until the sauce thickens naturally from the potatoes and a small amount of liquid remains. Remove from heat and rest for 5 mins before serving.
  • Place in your favorite dish,  garnish with fresh cilantro and serve. Chana and Aloo is great over rice, and Roti or naan bread!
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Rajiv Harry is a fitness/health and wellness coach, as well as an award-winning Chef. Click here to read our “In The Kitchen with Rajiv Harry” feature.

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