Allspice Porch · Main dishes

Curried Chickpeas and Potatoes with Fried Flatbread

Name: Curried Chickpeas and Potatoes with Fried Flatbread
Total time: 55 min
Yield: 4 servings
Ingredients: 480 g Canned chickpeas drained; 400 g Potatoes; 1 whole Onion; 3 clove Garlic; 15 g Fresh ginger; 8 g Fresh thyme; 2 whole Tomato; 200 ml Canned coconut milk; 400 ml Vegetable stock; 1 tsp Turmeric; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tbsp Caribbean curry powder; 1 whole Scotch bonnet pepper; 0.5 tsp Ground allspice; 3 tbsp Neutral oil; 1.25 tsp Salt; 1 whole Lime; 15 g Cilantro; 200 g All-purpose flour; 1 tsp Baking powder; 2 whole Green onions; 0.25 tsp Black pepper; 120 ml Water

Chickpeas and potatoes in a coconut curry with thyme and lime, with a quick fried flatbread for the sauce. A vegetarian main, made with vegetable stock and no fish sauce.

55 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Canned chickpeas drained480 g
Potatoes400 g
Onion1 whole
Garlic3 clove
Fresh ginger15 g
Fresh thyme8 g
Tomato2 whole
Canned coconut milk200 ml
Vegetable stock400 ml
Turmeric1 tsp
Ground cumin1 tsp
Ground coriander1 tsp
Caribbean curry powder1 tbsp
Scotch bonnet pepper1 whole
Ground allspice0.5 tsp
Neutral oil3 tbsp
Salt1.25 tsp
Lime1 whole
Cilantro15 g
All-purpose flour200 g
Baking powder1 tsp
Green onions2 whole
Black pepper0.25 tsp
Water120 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (flour and flatbread) and coconut (coconut milk).

Method

Make the flatbread dough

Stir the flour, baking powder and 0.5 tsp of the salt. Add 1 tbsp of the oil and the water and mix to a soft dough. If it is dry, wet your hands and knead in a few drops more. Cover and rest for 15 minutes. There is no egg or dairy in the dough.

Start the curry

Peel the potatoes and cut them into 2 cm cubes. Dice the onion and tomatoes. Mince the garlic and grate the ginger. Stem and seed the scotch bonnet, wearing gloves, and mince it. Warm 1 tbsp of the oil in a wide pot over medium heat. Cook the onion for 5 minutes. Stir in the garlic, ginger, thyme leaves, turmeric, cumin, coriander, curry powder, allspice and scotch bonnet for 1 minute. Add the tomato and cook for 3 minutes.

Simmer the chickpeas

Stir in the potatoes, chickpeas, coconut milk, stock, black pepper and the remaining 0.75 tsp salt. Simmer, partly covered, for 18–22 minutes, until a potato cube is tender and the sauce is thick. This pot has no meat, fish or fish sauce. Slice the green onions and chop the cilantro.

Fry the bread and serve

Divide the dough into 4 pieces and roll each into a thin round. Heat a skillet over medium and brush it with some of the remaining oil. Cook each bread for about 2 minutes per side, brushing with a little more oil, until blistered and browned in spots. Off the heat, stir the lime juice, cilantro and green onions into the curry. Serve with the bread.

The flatbread should be thin. A thick round stays doughy in the middle while the outside burns. Rest the dough so it rolls without springing back. The curry is fully vegetarian: vegetable stock only.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.