Recipe: Jamaican (Inspired) Curried Chickpeas

Ingredients:

• 2 cans Garbanzo Beans, Chickpeas
• 1 can Coconut milk
• ½ – 1T Jamaican curry powder
• 1 medium Potato Diced
• 1 medium Carrot Diced
• 1 medium Tomato chopped finely (Optional)
• 1 medium Onion Chopped
• 2 Garlic cloves Crushed
• ¼ inch Freshly grated or chopped ginger
• 1t Allspice
• 1t Garlic powder
• 1t Onion powder
• 1/2t Smoked Paprika
• 1 Bay Leaf
• 3 Sprig of fresh thyme or 2t of dried thyme
• 1-2 Scotch Bonnet Whole (Optional)  *More Scotch Bonnet will make it hotter also cutting it will make it even hotter – alternatives Jalapeno, Habanero
• 2-4T oil
• ½-1 Cup (118.29 ml) Water
• Salt and Pepper to Taste

Preparation:

1. In a pot on medium heat, add the oil, allspice, peppers (if using), and curry powder. Toast for a minute until the curry powder turns a red-ish brown color.
2. Add the onion, garlic, ginger, and scallion and sauté for 2 to 3 minutes.
3. Stir in the potato and chickpeas making sure they are fully coated in with the curry. Cook for about 5 minutes. If you are using a pot that isn’t non-stick, stir continuously to prevent burn. You may have to add a bit of water.
4. Add tomato (if you are using), carrot, coconut milk, thyme and water. Cover and cook for 30 minutes until the liquid reduces the potato and carrot soften.
5. Before turning off the heat, crush a few chickpeas and potatoes to thicken up the sauce.
6. The curry flavor will intensify overnight.
7. You can serve over rice or as a side dish.