Jamaican-Style Chickpea Curry

• servings: 8 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 tablespoons olive oil

1/2 medium onion (chopped)

3 teaspoons garlic paste

1 teaspoon ginger paste

2 spring onions (chopped)

2 tablespoons curry powder

1 teaspoon ground paprika

2 sprigs fresh thyme

1 medium tomato (chopped)

1 medium carrot (diced)

850g cooked chickpeas (or 280g dried chickpeas, soaked and cooked)

400ml coconut milk

1/2 cup water

1/2 teaspoon allspice powder

1/4 teaspoon cayenne pepper

3/4 teaspoon salt (or to taste)

Directions

If using dried chickpeas, soak them overnight in plenty of water, then drain and rinse. Cook in fresh water until tender (about 1–1.5 hours), then drain and set aside.

Heat oil in a large pot over medium heat. Add onion and cook until soft, about 2-3 minutes.

Stir in garlic paste, ginger paste, and spring onion. Cook for another minute.

Add curry powder, paprika, thyme, and allspice powder. Stir and cook until fragrant, about 2 minutes.

Add tomato, carrot, and chickpeas, stirring to coat.

Pour in coconut milk and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the desired thickness is reached. (Use the back of a fork to mash some of the chickpeas for a thicker texture.)

Season with salt and cayenne pepper to taste.

Serve and enjoy!

Nutrition

• Calories: 319 kcal
• Total Fat: 17 g
• Saturated Fat: 13 g
• Unsaturated Fat: 2 g
• Sodium: 241 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 9 g
• Total Sugars: 6 g
• Protein: 11 g