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chickpeas curry

Curried chickpeas (Jamaican Style)

This curry chickpea recipe is inspired by Jamaican curry and my love for the Indian flavours. The is a vegan-friendly, gluten-free recipe.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Dairy free, Gluten-free, Vegan
Servings 4 Servings
Calories 238 kcal


  • 1 ½ cup Canned Chickpea Rinsed
  • 2 cups Fresh coconut milk
  • 1 ½ tbsp Jamaican curry powder
  • 1 tsp Garam masala
  • 2 tsp Salt
  • 1 tsp Cummin seed
  • 1 Cardamom Pod
  • 2 Cloves
  • 1 Large onion Chopped
  • 3 Cloves garlic Crushed
  • 1 tbsp Freshly grated ginger
  • 2 Bay leaf 
  • 6 Pimiento berries (allspice)
  • 3 Chilli pepper
  • 4 Medium Tomatoes Blend until smooth
  • 1 Medium carrot Diced
  • 1 Medium potato Diced
  • 3 tbsp oil
  • ½ Cup Water


  • Place a pot on medium heat, add the oil, cumin seeds, clove, bay leaf, cardamom pod, pimento (allspice) and cook for about a 30 second until the cumin seeds start to crackle.
  • Add the onion, garlic, ginger, chilli pepper and the curry powder, cook until the onion soften. (If the pot start to stick, add a tiny bit of water to prevent burn)
  • Add the potato. Turn the heat to medium-low, cover the pot and cook until the potatoes are almost tender.
  • Add the chickpeas, carrot, coconut milk and water.
  • Add garam masala, salt. Cover and cook until the liquid is reduced and the potatoes and carrots are cooked.
  • Before turning off the heat of crush some of the chickpeas and poatoes to thicken up the sauce.


Dry chickpeas will take a bit more time to cook and more coconut milk and water. 
Keyword Coconut curry chickpeas, Curry Chickpeas