Description
A delightful Vegan Jamaican Chickpea Curry bursting with spices, creamy coconut milk, and fresh vegetables, perfect for any occasion.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, diced
- 2 carrots, sliced
- 1 can diced tomatoes
- 2 teaspoons curry powder
- 1 teaspoon allspice
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- Cooked rice or roti for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant, about 2-3 minutes.
- Add the diced bell pepper and sliced carrots. Cook for another 5 minutes until they begin to soften.
- Stir in the curry powder, allspice, thyme, salt, and pepper. Cook for about 1 minute to allow the spices to bloom.
- Add the chickpeas, coconut milk, and can of diced tomatoes. Bring to a gentle simmer.
- Reduce the heat and let it simmer for about 20 minutes, stirring occasionally.
- Serve hot over cooked rice or alongside warm roti.
Notes
Rinse canned chickpeas for a cleaner taste. Use full-fat coconut milk for creaminess or light for health benefits. Adjust spice levels as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg