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Curried Chickpeas & Potatoes

August 9, 2015


In Barbados we have a fast food chain called ‘Cheffette’ and their most popular dish is the ‘roti’.  Over the years the public has noticed that the rotis have been getting smaller and the expense can really cripple one’s purse.  So I can either pay extortionate amounts on a small rot, buy a bigger one for a cheaper price, orrrrrr make an even bigger one from scratch for an even cheaper price.  It was a no brainer.  Here is my vegetable roti filling recipe that lasted a few days for half the price of a roti.  Awesomo!

This recipe was taken from Caribbean Cookery Secrets (Right Way, 2013).


1tbsp oil, 1 medium onion (peeled and chopped), 2 tbsps Caribbean curry powder, 4 cloves garlic (minced), 1 tbsp chopped fresh thyme, 3 escallion stalks (diced), 360ml vegetable stock, 2 potatoes (peeled and cute into cubes), 400g tinned chickpeas (drained), salt and pepper to taste, hot sauce to taste.


  1. Heat the oil in a dutch pot.
  2. Add the onion and fry for a few minutes.
  3. Add curry powder, garlic, thyme and escallion and cook for a further minute stirring constantly.
  4. Ad 2 -3 tbsps of vegetable stock and stir continuously for a thick curry sauce.
  5. Add the potatoes and stir to coat with the curry.
  6. Add additional boiling water to maintain a simmer.
  7. Mash a few potatoes against the side of the pot to thicken the sauce.
  8. Add the drained chickpeas to the mix.
  9. Cook until the water reduces down, the vegetables are tender and curry sauce thick.

From → Main Meals

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