Jamaican Chickpea Curry

Ingredients

Ingredients

• 2 tbsp jamaican curry powder
• 1 tbsp oil
• 1 onion
• 3 garlic
• 2 scallions
• 1 tsp fresh ginger
• 1 scotch bonnet pepper
• 2 potatoes
• 2 chickpeas
• 1 coconut milk
• 1 cups water or vegetable broth
• 1 tsp dried thyme
• 1 tsp all-purpose seasoning
• salt and black pepper
• 1 tbsp ketchup
• fresh cilantro or parsley

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the curry powder and stir for 30 to 60 seconds until fragrant.
3. Add the onion, garlic, scallions, ginger, and Scotch bonnet pepper.
4. Cook for 3 to 4 minutes until the vegetables soften.
5. Stir in the diced potatoes and coat them with the curry mixture.
6. Cook the potatoes for 2 minutes.
7. Pour in the coconut milk and water or broth.
8. Add the thyme, all-purpose seasoning if using, ketchup if using, salt, and black pepper.
9. Bring the mixture to a gentle boil.
10. Cover and simmer for 15 to 20 minutes until the potatoes are almost tender.
11. Stir in the chickpeas and simmer uncovered for 10 to 15 minutes until the potatoes are fully cooked and the sauce thickens.
12. Taste and adjust seasoning with more salt, curry powder, or coconut milk if needed.
13. Remove the whole Scotch bonnet before serving if used.

Notes

For a thicker sauce, mash a few potato pieces toward the end of cooking or simmer uncovered a few extra minutes.