Jamaican-style Curry Chickpeas

Jerk Tavern

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.

5 from 5 votes

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course lunch, Main Course

Cuisine Caribbean, Indian, Jamaican

Servings

Calories 281 kcal

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
1 tsp thyme leaves (fresh or dried)
1 Scotch bonnet pepper , chopped (remove seeds for less heat)
1 stalk scallion , chopped
3-5 whole pimento berries or ½ tsp (allspice) powder
½ cup vegetable broth or water or chickpea 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). Save 1 cup of chickpea water if pre-boiling.
Peel and dice the Irish potato.
Chop onions, garlic, and scallions, and Scotch bonnet pepper (handle with caution! remove seeds for less heat). Or use Green Seasoning if you have it and skip the dicing.

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

Serving: 4gCalories: 281kcalCarbohydrates: 26gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 1mgSodium: 72mgPotassium: 741mgFiber: 4gSugar: 4gVitamin A: 2904IUVitamin C: 32mgCalcium: 48mgIron: 3mg

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