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.
- 1/2 yellow onion, chopped small ( about 1/2 cup)
- 1/4 cup red onion chopped small
- 1/2 cup red pepper chopped small
- 1/2 cup yellow pepper, chopped small
- 2 stalks of green onion, chopped small
- 4 garlic cloves minced
- 4 sprigs of fresh thyme
- 1 Thumb-sized piece Ginger, minced
- 1/2 cup of cilantro chopped small
- 1 scotch bonnet (see notes)
- 1 can coconut milk
- 1/4 cup jerk sauce (see notes for homemade jerk)
- 2 cups of veggie stock
- olive oil to saute veggies
- 1 TBSP flour ( to thicken the mixture)
- 1 block of firm tofu drained and pressed (see notes)
- 1 can of chickpeas drained and rinsed
- 2 potatoes diced into medium cubes
- 1/4 cup sofrito (see notes)
- 2 TBSP tomato paste
Seasoning:
- 2 TBSP curry powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp turmeric powder
- 1 tsp mustard Seeds
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp lemon pepper
- 1 tsp adobo
- 1 tsp smoked paprika
- 1 tsp allspice
- salt to taste (add 1 tsp at a time)
DIRECTIONS:
Prepare the Tofu:
Drain and press the tofu to remove excess moisture. Once pressed, crumble the tofu into small chunks or use your hands to break it into pieces. saute with olive oil until tender and light brown in color. Set aside.
Saute Vegetables:
Heat a tablespoon of olive oil in a large pot or skillet over medium heat. Add the chopped onion, red pepper, yellow 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 and continue stirring until smooth.
Add Chickpeas and Tofu:
Once the potatoes are tender, stir in the drained chickpeas and crumbled tofu. Simmer for an additional 10 minutes, allowing the tofu to absorb the flavors of the curry sauce.
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.
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. - Tofu Preparation:
Pressing the tofu is crucial to remove excess moisture. The drier the tofu, the better it will absorb the curry flavors and get that nice texture. - Adjusting the Heat:
If you like your curry with more heat, you can add some chopped scotch bonnet pepper or a little extra jerk sauce. 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!