Trinidadian Curried Chickpea Roti

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes pairs (15 oz) 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.

★ 3.5 (8 ratings) Prep: 10 min Cook: 15 min Serves 4 Trinidadian cuisine 380 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Warm roti bread according to package instructions. Spoon curry onto roti, top with 2 tablespoons chopped cilantro, and serve immediately.

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Frequently asked questions

How long does Trinidadian Curried Chickpea Roti take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Trinidadian Curried Chickpea Roti?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep onion (diced) from drying out.

Can I substitute ingredients in Trinidadian Curried Chickpea Roti?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Trinidadian Curried Chickpea Roti for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Trinidadian Curried Chickpea Roti?

Trinidadian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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