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Flavorful Jamaican Chickpea Curry

Featured in Comforting Soups & Hearty Stews.

This irresistible Jamaican Chickpea Curry turns simple ingredients into a vibrant and flavorful meal. Chickpeas combine with fresh veggies like broccoli, carrots, cauliflower, and potatoes in a rich, coconut-flavored curry sauce spiced with turmeric, allspice, and authentic Jamaican curry powder. The Scotch Bonnet pepper gives it just the right amount of warmth. Ready in about 25 minutes, this one-pot dish is not only fast and delicious but also naturally vegan and gluten-free. It’s a wonderful example of how plant-based meals can be satisfying and full of bold flavors.
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Updated on Wed, 05 Mar 2025 07:25:20 GMT
A vibrant bowl of curry served with fresh vegetables and steamed rice. Pin it
A vibrant bowl of curry served with fresh vegetables and steamed rice. | linacooks.com

Experience the warmth and comfort of authentic Caribbean cuisine with this flavorful chickpea curry. The rich coconut sauce, infused with aromatic spices and fresh vegetables, creates a delightful blend of traditional island flavors that make every bite memorable.

Key Ingredients

  • Chickpeas: Select firm, whole chickpeas for optimal texture and protein content. Thoroughly rinse canned varieties before use.
  • Coconut Milk: Use full-fat canned coconut milk for maximum creaminess and authentic flavor.
  • Caribbean Curry Powder: Traditional blend featuring turmeric, allspice, and other warming spices.
  • Fresh Vegetables: Choose firm carrots, potatoes, and cauliflower cut to uniform sizes.
  • Aromatics: Fresh ginger root and garlic create the essential flavor base.
  • Scotch Bonnet: Traditional Caribbean pepper for authentic heat level.

Preparation Method

  1. Sauté aromatics until fragrant and soft
  2. Toast spices to release essential oils
  3. Incorporate coconut milk gradually
  4. Add vegetables according to cooking time
  5. Finish with chickpeas and final seasoning
A bowl of soup with vegetables and beans. Pin it
A bowl of soup with vegetables and beans. | linacooks.com

Timing Guidelines

Cook vegetables until just tender while maintaining their distinct textures. Avoid overcooking to prevent mushiness.

Serving Suggestions

Pair with steamed basmati rice or fresh roti. Garnish with cilantro and lime wedges for extra flavor.

Storage Instructions

Store in sealed containers in the refrigerator for up to 5 days. Flavors develop further overnight.

A bowl of soup with vegetables and beans. Pin it
A bowl of soup with vegetables and beans. | linacooks.com

Frequently Asked Questions

→ How can I make this curry less spicy?
Swap the Scotch Bonnet for a milder jalapeno, or you can leave out the pepper entirely and adjust the heat with a little hot sauce.
→ What if I don’t have Jamaican curry powder?
You can use regular curry powder but add some extra turmeric and allspice to get a similar flavor mix.
→ Can I use other vegetables?
Absolutely, swap in things like mushrooms, green beans, cabbage, or bell peppers if you'd like.
→ How should I store leftovers?
Put leftovers in an airtight container, and they’ll keep in the fridge for up to 3 days. Just warm them gently on the stovetop when you’re ready to eat.
→ What works well as a side for this curry?
Serve it with some fluffy rice, warm roti, or even quinoa. Plantains or Caribbean-style coleslaw are also great pairings.

Jamaican Chickpea Curry

A hearty Caribbean-style curry blending chickpeas with fresh veggies in a creamy, spice-filled coconut milk sauce.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Paolina

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Jamaican

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Base

01 Dice up 1 medium-sized onion
02 Finely mince 3 garlic cloves
03 Chop 1 Scotch Bonnet pepper (or use Jalapeño)
04 Grate 1 teaspoon of fresh ginger

→ Spices

05 1-2 tablespoons of Jamaican curry powder (regular works too)
06 1 teaspoon of turmeric powder
07 1 teaspoon of allspice
08 Add salt—use however much you like
09 Dash of hot sauce to suit your taste

→ Liquids

10 Pour in 1½ cups of veggie broth
11 Use half a can of coconut milk (7 oz or 200ml)

→ Vegetables

12 1 potato, diced into cubes
13 A medium tomato, chopped up
14 A carrot, thinly sliced
15 1 cup of small cauliflower pieces
16 1 cup of broccoli, broken into florets
17 1 full can of chickpeas (or 1½ cups or 250g)

Instructions

Step 01

Heat some neutral oil in a big Dutch oven or soup pot over medium-high heat. Toss in the onions and cook them 2-3 minutes until soft and see-through.

Step 02

Mix in the garlic, ginger, Scotch Bonnet pepper, curry powder, turmeric, and allspice. Stir around for a minute until it smells amazing.

Step 03

Pour in the broth and coconut milk. Bring it to a gentle boil. Add the potato, tomato, and carrot. Let it cook for around 3-4 minutes.

Step 04

Toss in the broccoli, cauliflower, and chickpeas. Sprinkle with salt and let it simmer for 5-8 minutes until the veggies are nice and tender.

Step 05

Turn off the heat. Adjust the salt if needed and add hot sauce depending on your heat preference.

Notes

  1. If you can’t find Jamaican curry powder, just add more turmeric and allspice.
  2. Feel free to adjust the amount of liquid if you want it thicker or thinner.
  3. You can swap out the veggies for others you like better.

Tools You'll Need

  • A big 5-6 quart Dutch oven or deep soup pot
  • A cutting board
  • Sharp knife
  • Measuring cups and spoons

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 309
  • Total Fat: 14 g
  • Total Carbohydrate: 40 g
  • Protein: 10 g