Curry Chick Peas

— Hearty, Spiced, and Comforting Caribbean Dish

Bring the vibrant flavors of the Caribbean into your kitchen with this Curry Chick Peas recipe — a hearty, comforting, and naturally flavorful dish perfect for breakfast or any meal. Chickpeas are simmered with pumpkin, sweet potatoes, and aromatic herbs in a spiced coconut curry, creating a nourishing and satisfying dish.

This recipe balances bold Caribbean flavors with the creamy richness of coconut milk, aromatic thyme, allspice, and a touch of scotch bonnet heat. The combination of vegetables and spices creates a colorful, flavorful curry that’s as visually appealing as it is delicious.

Ideal for plant-based meals, hearty breakfasts, or a protein-rich dish to enjoy any time of day, this Curry Chick Peas recipe is easy to prepare yet full of depth and authenticity. Serve with rice, roti, or your favorite Caribbean bread for a complete meal.

Recipe Details:

• Servings: 4–6

• Prep Time: 15 mins

• Cook Time: 30 mins

Ingredients:

• 12 oz dried chickpeas or 2 cans (garbanzo beans)

• 1 tbsp curry powder

• 1 tbsp all-purpose seasoning

• Pinch of salt and pepper, to taste

• 2 cloves garlic, minced

• ½ tsp grated ginger

• 2 stalks scallion, chopped

• 1 small onion, diced

• ¼ cup tri-color sweet bell peppers (red, green, yellow), julienned

• 3 sprigs thyme

• 4 crushed allspice berries

• 1 tbsp green seasoning

• ½ scotch bonnet pepper

• ½ cup pumpkin, cubed

• ½ cup white sweet potato, cubed

• 2 cups coconut milk

• 2 tbsp oil (coconut oil)

Instructions:

1. Chop all seasonings and set aside.

2. Heat oil in a medium skillet over medium heat.

3. Add curry powder and toast for a few minutes until bright yellow. Add garlic, onion, ginger, scallion, allspice berries, scotch bonnet pepper, tri-color sweet peppers, and thyme. Toss for a few minutes to combine.

4. Add chickpeas, pumpkin, and sweet potato, stirring to coat evenly with the seasonings.

5. Pour in coconut milk, green seasoning, all-purpose seasoning, and salt and pepper to taste.

6. Cover and cook on low to medium heat for 20–25 minutes, or until chickpeas and vegetables are tender.

7. Taste and adjust seasonings. If gravy is thinner than desired, mix 1 tbsp flour or cornstarch with 1 tbsp water, add to pot, and simmer for an additional 5 minutes.

8. Remove from heat and serve hot.

💡 Chef’s Note:

For deeper flavor, soak dried chickpeas overnight and cook them before using in this recipe. You can also add spinach or callaloo during the last few minutes for extra nutrients and color.

From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥