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Curry Chickpeas (Jamaican Style)

🇯🇲 Jamaica

Servings: 3 Prep: 15 minutes Cook: 40 minutes Total: 55 minutes

Ingredients

  • 2 cans chickpeas
  • 1 1/2 cups coconut milk
  • 1/2 tbsp curry powder
  • 1 small potato, diced
  • 1 medium carrot, diced
  • 90 g tomato, blended smooth
  • 1 medium onion, chopped
  • 2 stalks scallion, chopped
  • 2 cloves garlic, crushed
  • 1/2 tbsp ginger, grated
  • 5 pimento (allspice) berries
  • 3 sprigs thyme
  • 1 tsp salt
  • 2 chilli peppers
  • 4 tbsp oil
  • 1/2 cup water
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 2 cardamom pods
  • 2 cloves (spice)
  • 1 bay leaf

Steps

  1. Heat oil in a pot over medium heat. Add cloves, bay leaf, cardamom pods, pimento berries, chilli peppers, and curry powder. Toast for about a minute until the curry powder turns reddish-brown.
  2. Add onion, garlic, ginger, and scallion. Sauté for 2-3 minutes.
  3. Add potato and chickpeas, stirring to coat fully in the curry mixture. Cook for about 5 minutes, stirring often to prevent burning; add a little water if needed.
  4. Add tomato, carrot, coconut milk, thyme, cumin powder, ground coriander, garam masala, salt, and water. Cover and cook for 30 minutes, until the liquid reduces and the potato and carrot are soft.
  5. Before removing from heat, crush a few chickpeas and potato pieces to thicken the sauce.

Notes

For a more traditional Jamaican-style version, omit the cloves, bay leaf, cardamom pods, cumin powder, ground coriander, and garam masala, and use scotch bonnet pepper instead of chilli pepper.

Source: jamaicanfoodsandrecipes.com