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.
Dairy free, Gluten-free, Vegan
Fresh coconut milk
Jamaican curry powder
Freshly grated ginger
Blend until smooth
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.
Coconut curry chickpeas, Curry Chickpeas