It's Chickpeas Again! (with Brigid Ransome Washington)

Make it tonight: Trinidad-Style Aloo and Chana

Hi! Hi! I know you’ve been aching for more chickpea content. And thus commences the series “It’s Chickpeas Again!” (which barely edged out fierce title competitor “Chickpeas Again? Seriously?”), wherein I get my foodie friends to offer me up their favorite chickpea-based pantry dinners.

Let me introduce Brigid with her amazing bio, before getting into the chickpeas:

Our hero!

Brigid Washington is a journalist, cookbook author, educator and passionate dual citizen of Trinidad & Tobago and the US. She is a classically trained chef; a graduate of The Culinary Institute of America, where she was also the Editor in Chief of its monthly, La Papillote. Her writing has appeared in Bon Appetit, Epicurious, Food & Wine, Food 52, Harper's Bazaar, Parents,  Real Simple, Taste, The New York Times, The Washington Post, Weight Watchers, among many others. Her cookbook and much of her writing and teaching is inspired by the indomitable spirit of the Caribbean table.  Brigid lives in Raleigh, North Carolina with her Jamaican husband, and their two delicious Trin-Ja-Merican children.

Wowza, right? But is that it? Why no! It’s not! Because just last week she posted this to her Instagram account:

AT AUCTION, BABY! Congratulations, Brigid! We can’t wait. That said, she and I can’t agree on the origins of our friendship.

Regardless, Brigid was generous enough to share this wonderful recipe here—a recipe that reflects the intertwined Caribbean histories of enslaved Africans, British colonialism, and indentured Indian labor. Brigid talks about this history more in the Washington Post, where this recipe was originally published, concluding:

Trinidad-style aloo and channa is a product of geographic syncretism, and like many other dishes from the East that were hybridized in the West Indies, this version displays its own touch. . . Making this dish for my Jamaican husband and our two small “Trin-Ja-Merican” children – a fitting portmanteau to describe their multicultural heritage – I appreciate the warmth and satiating quality that aloo and channa confers.

Also? I made her give me a quote about chickpeas and how USEFUL they are!

Think of chickpeas as mealtime’s secret weapon; it’s outrageously affordable, highly adaptable and a protein-rich nutrient-powerhouse that keeps you feeling full long after you’ve enjoyed its smooth, creamy nuttiness. This recipe shows its range, especially when paired with earthy, zingy spices.

Onto the recipe, which is spicy, filling, grounding, and excellent—and so perfectly seasoned that I added neither salt nor hot sauce at the table, which is completely unlike me. The potatoes go plush and creamy, and everything is kind of lip-warmingly spiced and spicy. Plus, it was so much fun to follow a friend’s recipe. I kept talking to her in my head. “Like this? Hm, Brigid? Ooh, that’s delicious!”

A couple recipe notes:

• One lovely thing about this recipe is not needing to peel the potatoes—but then mine were so mangy and dinged-up that I peeled a lot of them anyways.

• The diced potato size of ½ an inch may be smaller than you think—the same way that they ask you if you want about an inch off and you’re like, yeah, and then you paid $50 for a haircut that is imperceptible to the human eye even if your husband is still kind of a douche for not noticing it.

• Likewise, ½ teaspoon is more ground pepper than you think, if you’re grinding it yourself. I actually calculated that it took 50 grinds of my pepper mill!

Science!

• Confession: I cooked about half of the garlic in the oil at the beginning. I worried about the digestive ramifications of adding it all in at the end, but I am approximately 200 years older than Brigid.

• Also? I got the exact hot sauce she recommends, and it’s so fruity and spicy and good. Research, baby!

Trinidad-Style Aloo and Channa

Time: Active: 30 minutes | Total: 45 minutes
Servings: 4 to 6

INGREDIENTS
3 tablespoons neutral oil, such as canola or vegetable
2 tablespoons curry powder, preferably Chief brand; may substitute Madras curry powder
4 to 5 (about 2 pounds) large Yukon Gold potatoes, well scrubbed and cut into 1/2-inch dice
1 tablespoon plus 1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1-2/3 cups water, divided, plus more as needed
One (15-ounce) can chickpeas, drained and rinsed
1/4 cup chopped scallions, white and green parts
1/2 cup chopped fresh cilantro
5 large cloves garlic, minced or finely grated
1/2 teaspoon chopped habanero chile pepper (about 1/2 chile), seeded and minced, or a few dashes of fruit-forward hot sauce, such as Yellowbird habanero hot sauce
Fresh chopped cilantro or scallions, for garnish (optional)
Naan or cooked brown rice, for serving

METHOD
In a large, heavy pot over medium heat, add the oil and curry powder. Allow the curry powder to bloom, constantly stirring, about 30 seconds.

Add the potatoes and stir to coat them with the curry-oil mixture. Add 1 tablespoon of the salt, the black pepper and 1 cup of the water. Reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 25 minutes.

Using a wooden spoon, mash some of the potatoes against the side of the pot and stir to thicken the cooking liquid. Add the chickpeas and 2/3 cup of water and stir to combine. Stir in the scallions, cilantro, garlic and habanero, if using, and simmer until the chickpeas are warmed through and everything is coated in the golden sauce, 5 to 7 minutes.

If the stew is too thick or sticking to the bottom of the pot, add 1/3 cup water. Stir in the remaining 1 teaspoon of salt and a dash of hot sauce.

Ladle the stew into bowls, garnish with the cilantro or scallion, if using, and serve hot, with naan or brown rice.

Our other hero!