Jamaican-style Curry Chickpeas
Try Jamaican-style Curry Chickpeas with Coconut Milk and Potatoes. It’s a hearty, tasty, and satisfying Caribbean dish! This dish features aromatic spices, creamy coconut milk, and tender potatoes. It’s a comforting and nutritious meal. If you’re vegan, vegetarian, or want more plant-based meals, this dish is for you. It’s packed with protein and bold Jamaican flavors.
A Brief History of Jamaican Curry Dishes
Curry was introduced to Jamaica by Indian indentured laborers in the 19th century.
The dish changed over time. It used local ingredients and seasonings.
This led to the unique Jamaican curry we enjoy today. Coconut milk is a key ingredient in Jamaican curries.
It adds a rich flavor and balances the heat. This is a true Caribbean touch.
Ingredients for Jamaican Curry Chickpeas
Each ingredient in this dish plays an essential role:
- Chickpeas: A protein-rich base that soaks up the delicious curry flavors.
- Irish Potatoes: Adds heartiness, thickness, and a slightly creamy texture to the curry.
- Coconut Milk: Provides a smooth, creamy consistency and balances the spices.
- Seasonings: curry powder, thyme, and garlic add depth and warmth. Scallion, allspice, Scotch bonnet, salt, and black pepper enhance the flavor too. They bring out the unique flavors of Jamaican cuisine.
- Tomatoes: Enhances the richness and adds slight acidity to balance the flavors.
- Vegetable Broth: Adds depth and keeps the curry from becoming too thick.
How to Make Jamaican Curry Chickpeas
Prepare the Ingredients
Before you start cooking, have all your ingredients ready:
- Drain and rinse canned chickpeas (or use pre-boiled chickpeas).
- Peel and dice the Irish potato.
- Chop onions, garlic, tomatoes, and scallions.
- Finely chop the Scotch bonnet pepper (handle with caution!).
Sauté the Aromatics
- Heat 2 tablespoons of cooking oil in a large skillet or pot over medium heat.
- Add chopped onions, garlic, and Scotch bonnet pepper, and sauté for 2-3 minutes until fragrant.
- Stir in the thyme, pimento powder, and tomatoes, allowing them to cook down for another 2 minutes.
Add Curry Powder
- Sprinkle in the Jamaican curry powder and turmeric powder, stirring continuously for 1-2 minutes to toast the spices. This enhances their flavor and prevents a raw taste.
Add Chickpeas and Potatoes
- Toss in the drained chickpeas and diced Irish potato.
- Stir well to coat them with the curry mixture.
Simmer with Coconut Milk
- Pour in the coconut milk and vegetable broth.
- Add all-purpose seasoning, black pepper, and salt to taste.
- Stir everything well and bring the mixture to a gentle boil.
Let It Cook
- Reduce the heat to low and let the curry simmer for 15-20 minutes, stirring occasionally.
- The potatoes should become tender, and the sauce should thicken.
Final Touches
- Add chopped scallion and adjust seasoning if needed.
- Let it cook for another 2 minutes before turning off the heat.
Expert Tips
- Toast your curry powder before adding liquids to enhance its flavor.
- Use fresh thyme for a more robust, authentic taste.
- Simmer slowly to allow flavors to meld together.
- Taste as you go to adjust seasoning to your preference.
Common Mistakes to Avoid
- Skipping the sauté step: This step releases essential flavors from the seasonings.
- Not toasting the curry powder: This can leave a raw, powdery taste in your dish.
- Adding too much liquid: It can make the curry too watery instead of thick and rich.
- Overcooking the potatoes: This can make them too mushy, affecting texture.
- Not balancing the heat: Scotch bonnet peppers are spicy! Start with a small amount and adjust.
Best Pairings for Curry Chickpeas
- Rice: Steamed white rice, rice and peas, or coconut rice.
- Flatbread: Roti, naan, or chapati.
- Jamaican fried dumplings: Adds a crispy contrast.
- Steamed vegetables: Callaloo, cabbage, or string beans.
Frequently Asked Questions (FAQs)
Can I Make This Dish Ahead of Time?
Yes! This curry tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 4 days.
Can I Use Dried Chickpeas Instead of Canned?
Absolutely! Soak 1 cup of dried chickpeas overnight, then boil them until tender before using in the recipe.
What Can I Serve with Jamaican Curry Chickpeas?
- Steamed white rice or rice and peas
- Roti (Caribbean flatbread)
- Jamaican fried dumplings or festival
- Steamed vegetables
Can I Freeze This Curry?
Yes! This dish freezes well. Store in a freezer-safe container for up to 3 months. Reheat on the stovetop with a splash of water or coconut milk.
Is Curry Chickpeas Vegan?
Yes! This curry is 100% vegan and dairy-free.
“But when you do a charitable deed, do not let your left hand know what your right hand is doing,” Matthew 6:3 NKJV
Wisdom
Being charitable is a great trait to have as a Christian. Charity covers a multitude of sin. But some people only do charitable deeds for others to see. Some do it to get praise from men, others for accolades.
Some wealthy people do it for tax purposes. God teaches us to not let our left hand know what our right hand is doing. He wants charitable deeds done in secret.
For he sees all things and he said he will reward us openly. He even wants us to pray to him in a private place. Don’t just do things for others to see. Do it with love.
Not only because you know it’s right or someone told you to do it. Do charitable deeds because you want to in your heart. Do it for Jesus. God does countless things for free for us everyday we live.
He even sent his son who died for us and freely gives of his Holy Spirit and the gift of salvation, the Gospel. Follow him, love him, keep his commandments and remember He freely gave life to us so let us also give freely to others
Jamaican-style Curry Chickpeas
Ingredients
- 2 cups canned or boiled chickpeas (garbanzo beans)
- 1 large Irish potato , peeled and diced
- 1 medium carrot optional
- 1 cup coconut milk
- 2 tbsp Jamaican curry powder
- 1 tsp all-purpose seasoning
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp salt (or to taste)
- 1 medium onion , chopped
- 2 cloves garlic , minced
- ½ tsp turmeric powder (optional for extra color)
- 1 tsp thyme leaves (fresh or dried)
- 1 Scotch bonnet pepper , chopped (remove seeds for less heat)
- 1 stalk scallion , chopped
- 1 medium tomato , diced
- ½ tsp pimento (allspice) powder
- ½ cup vegetable broth or water
- 2 tbsp cooking oil (coconut or olive oil)
Instructions
Step 1: Prepare the Ingredients
- Before you start cooking, have all your ingredients ready:
- Drain and rinse canned chickpeas (or use pre-boiled chickpeas).
- Peel and dice the Irish potato.
- Chop onions, garlic, tomatoes, and scallions.
- Finely chop the Scotch bonnet pepper (handle with caution!).
Step 2: Sauté the Aromatics
- Heat 2 tablespoons of cooking oil in a large skillet or pot over medium heat.
- Add chopped onions, garlic, and Scotch bonnet pepper, and sauté for 2-3 minutes until fragrant.
- Stir in the thyme, pimento powder, and tomatoes, allowing them to cook down for another 2 minutes.
Step 3: Add Curry Powder
- Sprinkle in the Jamaican curry powder and turmeric powder, stirring continuously for 1-2 minutes to toast the spices. This enhances their flavor and prevents a raw taste.
Step 4: Add Chickpeas and Potatoes
- Toss in the drained chickpeas,carrots and diced Irish potato.
- Stir well to coat them with the curry mixture.
Step 5: Simmer with Coconut Milk
- Pour in the coconut milk and vegetable broth.
- Add all-purpose seasoning, black pepper, and salt to taste.
- Stir everything well and bring the mixture to a gentle boil.
Step 6: Let It Cook
- Reduce the heat to low and let the curry simmer for 15-20 minutes, stirring occasionally.
- The potatoes should become tender, and the sauce should thicken.
Step 7: Final Touches
- Add chopped scallion and adjust seasoning if needed.
- Let it cook for another 2 minutes before turning off the heat.
Video
Nutrition
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