Years ago, my dad and I went to a family friend’s sister’s house.
They were a nice older Jamaican couple, and she cooked dinner for us. I don’t remember everything she made, (and haven’t seen her since) except for this red chick pea dish. Chick peas were relatively new to me, and I don’t know what she put in them but to this day I have always thought about that one time that I had the red chick pea dish.
On a few occasions I have researched red chick peas dishes, but I didn’t really find much.
A few days ago, I took chick peas out and they had been staring at me on the kitchen counter waiting to be used. But everyday I came home and i was so unmotivated to do anything spectacular with them, plus i had food from meal prepping anyway. So the chick peas sat, and they sat…
Until the red chickpea dish memory came into my mind again! I was determined to do something remotely close to what I had tasted and was persistent enough this time to not stop until i found a recipe or starting point.
I finally stumbled onto an indian dish called chana masala or chole masala or punjabi chole. (I don’t know why i didn’t search indian red chickpea dish before)
The recipes I found called for things I didn’t have in my kitchen, and I didn’t have time to go out and get them before dinner that night so I improvised and did my own version. Unfortunately I didn’t capture my journey except for one final plate picture, but I’ll tell you what I did:
(Some recipes call for ginger, garam masala, coriander seeds, chili peppers, paprika, ..)
1. Minced garlic and onion. Let that simmer in a pan with olive oil.
2. Chopped up some tomatoes and threw that in as well.
3. Added garlic powder, onion powder, a little turmeric, cumin, black pepper, garlic salt.
4. Added in my chickpeas, a little water, and a small can of tomato sauce.
5.Simmered all of that, and covered it almost all the way for a while. Taste your sauce as you go, if it’s not amazing add in whatever else you think it needs. I clean my plate of chick peas and sauce altogether, and mini me helped!
(The perfect thing to sop up all that delicious sauce!)
1.5 cups flour (i like self rising flour for this but all purpose works too)
A little salt
(this will make like 4)
1. Combine all the dry ingredients.
2. Add in the water a 1/4 cup at a time; you’re trying to make a dough.
3. Knead the dough when you get the right consistency. Don’t over knead it, and make sure you flour your surface for when you roll it out.
4. Break off bits of the dough and roll them out til you get flattish disks. I prefer mine to be a little on the thick size, maybe 1/4″ thick ? But i know of roti that is made to be much thinner.
5. Heat a pan with some oil. Put in your roti when the oil is hot and cook on each side. You don’t want to overcook them or they’ll get tough.