Curried Chickpea Roti

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Hearty chickpeas simmered in a fragrant curry sauce and wrapped in warm roti bread for an authentic Trinidadian street food experience. This Trinidadian-inspired vegetarian recipe, ready in about 25 minutes, pairs Chickpeas (canned, rinsed), Onion (diced), Garlic (minced) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Trinidadian cuisine 380 cal/serving

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Ingredients

1 can (15 oz) Chickpeas (canned, rinsed)
1/2 cup Onion (diced)
2 cloves Garlic (minced)
1 teaspoon Ginger (grated)
2 teaspoons Curry powder
1/2 teaspoon Turmeric
1/2 cup Coconut milk (full-fat, canned)
4 Roti bread (store-bought, 10-inch)
1 tablespoon Vegetable oil
2 tablespoons Cilantro (chopped)

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Instructions

Step 1: Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add 1/2 cup diced onion and sauté for 3-4 minutes until translucent, then add 2 minced garlic cloves and 1 teaspoon grated ginger. Cook for 1 more minute until fragrant and golden.
Step 2: Stir in 2 teaspoons curry powder and 1/2 teaspoon turmeric, and cook for 30 seconds until the spices release their aroma and the mixture is glossy.
Step 3: Add 1 can (15 oz) rinsed chickpeas, 1/2 cup coconut milk, and 1/4 teaspoon salt. Simmer uncovered for 10-12 minutes until the sauce thickens and coats the back of a spoon.
Step 4: Warm roti bread according to package instructions. Spoon curry onto roti, top with 2 tablespoons chopped cilantro, and serve immediately.