curry chickpeas

This curry chickpea recipe is inspired by Jamaican curry and my love for the Indian flavours. The is a vegan-friendly, gluten-free recipe.

Curried chickpeas (Jamaican Style)

½ cup Canned Chickpea (Rinsed)

coconut milk

½ tbsp Jamaican curry powder

tsp Garam masala

Salt

tsp Cummin seed

Cardamom Pod

Cloves

onion

Cloves garlic (Crushed)

tbsp Freshly grated ginger

Bay leaf

Pimiento berries

Chilli pepper

Medium Tomatoes (Blend until smooth)

Medium carrot (Diced)

Medium potato (Diced)

tbsp oil

Water

Place a pot on medium heat, add the oil, cumin seeds, clove, bay leaf, cardamom pod, pimento (allspice) and cook for about a 30 second until the cumin seeds start to crackle.

Add the onion, garlic, ginger, chilli pepper and the curry powder, cook until the onion soften. (If the pot start to stick, add a tiny bit of water to prevent burn)

Add the potato, stir until it is coated with the curry. Add the blended tomato. Turn the heat to medium-low, cover the pot and cook until the potatoes are almost tender.

Add the chickpeas, carrot, coconut milk and water.

Add garam masala, salt. Cover and cook until the liquid is reduced and the potatoes and carrots are cooked.

Before turning off the heat of crush some of the chickpeas and poatoes to thicken up the sauce.

Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron.

Vegan Chickpea Curry

basmati rice

water

salt

onions

olive oil

garlic

lime

curry paste ((your favourite

can low fat coconut milk

chickpeas

soy sauce ((try

tomato

basil, fresh

maple syrup ((sugar is fine too))

sugar snap peas ((any green veg you like))

Rice

Add the rice, water and a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).

Prepare

While this is happening chop the onions, garlic, basil and juice the lime.

Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute.

Curry

Add curry paste and the milk, stirring until the curry is dissolved. Add a pinch of salt. Taste test - if you’d like your curry a little stronger then add another tsp.

Chickpeas

Throw in the drained and rinsed chickpeas (and chopped green veg if you’re using it) and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.

Combine

Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes.

Taste

Taste test again, and if desired add a another tbsp soy sauce and the syrup or brown sugar. Give it another stir.

The rice should be done by now too - fork it through to make it fluffy.

Serve

Serve the curry and rice together with papadoms and naan bread as optional sides.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1564134998/kx3ffjhvyj5b9vvab7bq.mp4

Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron

Top 2 curry chickpeas recipes from across the web

The most viewed curry chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Curried chickpeas (Jamaican Style)

Vegan Chickpea Curry

Top 2 curry chickpeas recipes from across the web

The most viewed curry chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curried chickpeas (Jamaican Style)

Vegan Chickpea Curry

The most viewed curry chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine