CHICKPEA CURRY

by | Oct 1, 2024 | All Recipes

Carribean Chickpea Curry  

This flavorful Chickpea Curry is the perfect balance of creamy, spicy, and savory. Packed with protein-rich chickpeas and a fragrant blend of aromatic spices it’s a comforting dish.

View Instructions

Servings

4-6 servings

Ready In:

40 min

 

Caribbean Chickpea Curry

By: Naysha Rivera

This is flavorful Chickpea Curry is the perfect balance of creamy, spicy, and savory. Packed with protein-rich chickpeas and a fragrant blend of aromatic spices it’s a comforting dish.

Ingredients

Curry:

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1/2 cup green onion chopped 
  • 1/2 cup red pepper, chopped small 
  • 5 cloves garlic, minced
  • 1 bunch fresh cilantro minced
  • 4 fresh thyme sprigs
  • 1/4 cup jerk sauce
  • 1/4 cup sofrito
  • 5 peppercorns ( can sub with 2 tsp black pepper) 
  • 1 inch fresh ginger, minced or grated
  • 1/2 scotch bonnet (for heat) (optional)
  • 3 medium globe tomatoes, roughly chopped
  • 1 tablespoon tomato paste + 1 tablespoon water
  • 2 tablespoons curry powder
  • 1 teaspoon salt.more or less to taste
  • ½ teaspoon allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • ½ teaspoon garam masala
  • 1/2 tsp smoked paprika
  • 1/2 tsp all spice
  • 1 tsp mustard seeds
  • 1 teaspoon turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp lemon pepper
  • 1 tsp adobo 
  • 1 (15 oz) can of coconut milk, full fat
  • ½ cup vegetable stock
  • 2 cans of chickpeas rinsed and drained
  • 1 medium-diced potato 
  • 2-3 cups fresh spinach, packed, chopped

Notes:

Homemade Jerk Sauce:
While store-bought jerk sauce is convenient, making your own homemade jerk seasoning is highly recommended for a richer, more authentic flavor.

Sofrito and Adobo:
Both sofrito and adobo are staples in many Caribbean dishes. I recommend making your own sofrito and adobo at home for the freshest flavor. Check out the recipes on my blog for easy and customizable versions of these essential seasonings.

Adjusting the Heat: If you like your curry with more heat, you can add a whole chopped scotch bonnet pepper or red pepper flakes. For a milder version, simply skip the extra heat.

Make-Ahead Tip: This curry tastes even better the next day! You can store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Just reheat and enjoy!

 

 

Step by Step Instructions

Saute Vegetables:
Heat a tablespoon of olive oil in a large pot or skillet over medium heat. Add the chopped onion, red pepper, and green onion and potatoes. Sauté for about 5-7 minutes, or until the vegetables soften and begin to brown slightly.

Add Aromatics:
Stir in the minced garlic, ginger, thyme, scotch bonnet, and cilantro, and cook for an additional 1-2 minutes until fragrant.Add all of the curry seasonings (curry powder, garlic powder, onion powder, turmeric, mustard seeds, coriander, cumin, lemon pepper, adobo, smoked paprika, allspice, and salt). Stir well and bring the mixture to a gentle simmer.

Add Wet Ingredients:
Pour in the coconut milk, jerk sauce, veggie stock, and sofrito, stirring to combine. Add the tomato paste / chopped tomatoes and continue stirring until smooth.

Add Chickpeas and Tofu:
Once the potatoes are tender, stir in the drained chickpeas. Simmer for an additional 10 minutes.

Adjust Seasoning:
Taste the curry and adjust the seasoning if needed, adding more salt or jerk sauce for a stronger flavor. Add 1 tablespoon of flour to the mixture and stir well, allowing it to cook for another minute. This will help thicken the sauce as it simmers.

Serve:
Serve your delicious chickpea curry hot over rice, with naan, or enjoy as-is for a comforting and hearty meal.