Print

Jamaican Chickpea Curry (Authentic & Delicious)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Jamaican Chickpea Curry is a vibrant, flavorful dish combining chickpeas, potatoes, and vegetables in a spiced curry sauce, with the heat of Scotch Bonnet pepper and the richness of coconut milk. This dish brings the bold, authentic flavors of Jamaican cuisine to your table.

Ingredients

2 cups cooked chickpeas

2 medium-size red potatoes (any variety), chopped

2 scallions, chopped

1 medium-size onion, chopped

1 medium-size bell pepper, chopped

5 cloves garlic, chopped or grated

1 thumb ginger, grated (or leave whole)

1 Scotch Bonnet pepper (do not cut or burst)

2 tomatoes, chopped

1 tablespoon oil

2 cups water (for cooking potatoes and chickpeas)

3/4 cup coconut milk (optional, can be replaced with equal parts water)

2 teaspoons Jamaican curry powder

1.5 teaspoons garlic powder

1.5 teaspoons onion powder

2 teaspoons No Salt Seasoning (e.g., Mrs. Dash)

1 teaspoon Jamaican all-purpose seasoning

1/2 teaspoon cumin

3/4 teaspoon paprika

Pinch black pepper

Salt, to taste

Instructions

  1. Prepare the Ingredients: Begin by chopping the potatoes, vegetables, and ginger. Set everything aside for easy access during cooking. If using fresh chickpeas, cook them beforehand or use canned chickpeas that are drained and rinsed.
  2. Cook the Potatoes: In a large pot, add the chopped potatoes, 2 cups of water, and a pinch of salt. Bring to a boil, reduce heat, and simmer until the potatoes are tender (about 10-15 minutes).
  3. Sauté the Aromatics: While the potatoes cook, heat oil in another pot over medium heat. Add the chopped onions, bell pepper, scallions, garlic, and ginger. Sauté for 3-5 minutes until the vegetables begin to soften and become fragrant.
  4. Add Spices and Tomatoes: Stir in the Jamaican curry powder, garlic powder, onion powder, all-purpose seasoning, cumin, paprika, black pepper, and salt. Cook for another 1-2 minutes, allowing the spices to bloom. Then, add the chopped tomatoes and cook for another 5 minutes, allowing them to soften and release their juices.
  5. Combine with Potatoes and Chickpeas: Once the potatoes are tender, add the cooked chickpeas to the pot with the spices. Stir well to combine. If you like, you can leave the Scotch Bonnet pepper whole to release flavor without making the dish too spicy. Add the water from the potatoes to the pot, and stir everything together.
  6. Simmer: Let the curry simmer for 15-20 minutes, allowing the potatoes and chickpeas to absorb the flavors. If you’re using coconut milk, stir it in towards the end and let the curry simmer for another 5 minutes. Adjust the salt and spice level to your liking.
  7. Finish and Serve: Once the curry has thickened and the potatoes are soft, remove the Scotch Bonnet pepper (if it was used whole). Serve the curry hot with rice or flatbread, garnished with fresh herbs if desired.

Notes

Adjust the spice level by adding more or fewer Scotch Bonnet peppers, or use a milder chili variety.

Feel free to add other vegetables such as carrots, spinach, or zucchini for extra nutrition.

Replace coconut milk with additional water for a lighter curry.

Chickpeas can be substituted with other legumes like lentils or kidney beans for variation.

Make the curry ahead of time for better flavor development.

This curry freezes well for up to 3 months. Let it cool completely before freezing.

Nutrition

Find it online: https://justsosavory.com/jamaican-chickpea-curry-authentic-delicious/