Curry Chick Peas (Channa) with Poi Bhagie

1 can Chick Peas

1 lb Poi Bhagie

3 tbsp Trinidad Chief Curry Powder

1/2 tsp Roasted Geera

1/2 tsp turmeric

1 tsp dry thyme

1/3 of whole chop onion

3 cloves of  chop garlic

Salt and pepper to taste

1 tbsp oil

Wash and chip the Poi Bhagie

Combine curry powder, turmeric, and roasted gerra together and mix with 2 tbsp water. Set aside.

Heat oil in a medium pot. When oil is hot, add garlic saute for a few minutes, then add onions.

Add curry mix and cook for a few more minutes, then add chick peas and continue to cook.

Add water to the pot. Make sure the water cover the chick peas. Cook until Chick Peas are nice and soft and gravy is a little thick.

Add Poi, salt, and pepper.

Cover the pot and continue to cook on medium heat until Poi and chick peas are cooked for about 5-10 minutes.

Serve with Dhal and Rice, or Roti.

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