Curry 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.

Course Main Course

Cuisine Dairy free, Gluten-free, Vegan

Keyword Coconut curry chickpeas, Curry Chickpeas

Prep Time 15

Cook Time 40

Servings Servings

Calories 327kcal

Author Lesa

In a pot on medium heat, add the oil, cloves, bay leaf, cardamom pods, pimentos (allspice), chilli peppers, and curry powder. Toast for a minute until the curry powder turn a red-ish brown colour.
(Leave out the cloves, bay leaf, cardamom pods and swap the chilli pepper for scotch bonnet for a pure Jamaican-style).
Add the onion, garlic, ginger, and scallion and sauté for 2 to 3 minutes.
Stir in the potato and chickpeas making sure they are fully coated in with the curry. Cook for about 5 minutes. If you are using a pot that isn't non-stick, stir continuously to prevent burn. You may have to add a bit of water.
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 the potato and carrot soften.
(Leave out the cumin powder, ground coriander, garam masala for a pure Jamaican-style).
Before turning off the heat, crush a few chickpeas and potatoes to thicken up the sauce.

I use homemade coconut milk, but canned ones are perfectly fine to use.
The "fusion spices" are optional but, I recommend using them because they add so much to the dish.
You can precook the potato, but it is better to cook them in the coconut milk for the added flavour.
Use scotch bonnet pepper instead of chilli pepper for a more authentic Jamaican flavour.