Jamaican Chickpea Curry

This Jamaican chickpea curry packs loads of flavour into a really simple curry. Beautifully spiced and rounded off with sweet potato and spinach, it’s hearty and we bet it’ll have you coming back for more.

Course Main Course

Cuisine Jamaican

Diet Vegan

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 189kcal

Author Jess & Dan

Ingredients

1 onion – chopped
4 cloves garlic – finely chopped or grated
1 teaspoon ginger – finely chopped or grated
1 scotch bonnet – finely chopped, alternatively use 1 red chilli
4 tablespoon Jamaican curry powder
0.5 teaspoon ground allspice (if curry powder doesn't contain it)
2 teaspoon paprika
2 spring onions – finely sliced
3 tablespoon tomato puree
1 sweet potato (~ 400g) – peeled & chopped into ~6-7mm pieces
400 ml coconut milk
0.5 cup water
4 sprigs Fresh thyme
2 tins chickpeas – 500g drained weight
80 g baby spinach

Metric - US Customary

Instructions

In a large pan or wok, add a splash of oil and bring to medium-high heat. Fry the onion for 3-4 minutes until softened.
1 onion
Add the garlic, ginger and scotch bonnet (or red chilli) and fry for another minute.
4 cloves garlic, 1 teaspoon ginger, 1 scotch bonnet
Chuck in the spices and spring onion and fry for another minute until fragrant.
4 tablespoon Jamaican curry powder, 0.5 teaspoon ground allspice, 2 teaspoon paprika, 2 spring onions
Stir in the puree, followed by the sweet potato.
3 tablespoon tomato puree, 1 sweet potato
Pour in the coconut milk and water, then drop in the thyme sprigs and bring to a simmer.
400 ml coconut milk, 4 sprigs Fresh thyme, 0.5 cup water
Pop in the chickpeas and continue to simmer for 20 minutes, stirring occasionally.
2 tins chickpeas
Remove the thyme sprigs (the leaves should have mostly come away from the sprig) and season well with salt and black pepper.
Add the spinach and stir until wilted and mixed into the curry, then serve with rice, rice and peas or quinoa.
80 g baby spinach

Notes

Jamaican curry powder is a must to achieve the right flavour. You can use an Indian curry powder, but you’ll get a different tasting curry.
Spice it up by adding more fresh chilli, or completely omit the chilli for a mild curry. Or remove the seeds and membrane for less heat.
Keep it in the fridge for up to 3 days, or in the freezer for up to 3 months.
If using dried thyme, use 1 teaspoon.
If you don't have a scotch bonnet chilli, a red chilli works well too.

Nutrition