Make a family-friendly dinner on a budget with Chef Sakari Smithwick’s Curried Chickpea Stew

You don’t need to break the bank to enjoy a gourmet meal, especially with the right cooking tips. In this episode of ITK: $10 Gourmet cuisine, Chef Sakari Smithwick (@sakarismithwick) shows how to make her favorite Curried Chickpea Stew recipe with fresh roti so you can make a restaurant-quality dinner at home for less than $10 per serving. Here’s how to do it.


For the curry

  • 1 onion, diced and julienned

  • Salt, to taste

  • 1 sweet potato, peeled and diced

  • ½ cup Jamaican choice curry powder

  • ¼ cup garam masala

  • 1 can of chickpeas

  • ¾ cup of water

  • 2 vegetable stock cubes, broken

  • 1 Scotch Bonnet pepper, whole

  • 1 to 2 cups of arugula

  • 3 tablespoons of coconut milk

  • Coconut sugar, to taste

  • 1 tablespoon of butter

  • 1 bunch of coriander, finely chopped

For the roti


1. In a saucepan, brown the onion in neutral oil over medium heat. Use the salt to season as you go. Once the onion is translucent, add the sweet potato.

2. In the same pot, set the vegetables aside, then add the curry powder and garam masala to toast the spices. Add the chickpeas, water, stock cubes and Scotch Bonnet pepper. Cook until most of the liquid is absorbed, about 40 to 45 minutes.

3. To make the roti dough: Mix the flour, baking powder, salt, oil and coconut sugar. Slowly add water while stirring the mixture to form a paste. Add a little more oil if necessary. Cover with a damp cloth and let rest for about 15 minutes. Next, cut the dough into roti-sized portions and roll them into balls. Cover and let rest again.

5. To cook the roti: While the dough is resting, brown the butter by placing it in a saucepan over low heat. Roll out the dough balls using a rolling pin or wine bottle to form ¼-inch-thick rounds. Spread browned butter on the roti, then cut it in half and roll it into a tube shape to create layers. Use the rolling pin to roll out and flatten the slice again. Fry in neutral oil until golden brown on both sides, turning halfway through cooking. Top with more browned butter

5. Once the stew has cooked for about 40-45 minutes, stir in the arugula, coconut milk, butter and coconut sugar to taste.

6. Serve on a roti and garnish with coriander.

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