Chickpea curry recipe

A brilliant one-pot, vegan meal which will have people coming back for more. Tasty and coming from the Caribbean, this recipe will be included in your cookbook for good.

Ingredients

  Metric  Cups  Imperial 

• 1 tbsp vegetable oil
• 1 medium onion, finely diced
• 4 garlic cloves, finely chopped
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 2 tbsp dried mixed herbs
• 1 tbsp chilli powder
• 1 tsp all-purpose seasoning
• 6 tbsp curry powder
• 125 ml water
• 200 ml coconut milk
• 2 x 400g/14oz cans of chickpeas, drained and rinsed
• 4 ripe plantain, peeled and sliced
• 1 Scotch bonnet pepper
• 3 spring onions, sliced
• 1 tsp salt
• 1 tbsp freshly ground black pepper
• 150 g fresh callaloo or spinach

• 1 tbsp vegetable oil
• 1 medium onion, finely diced
• 4 garlic cloves, finely chopped
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 2 tbsp dried mixed herbs
• 1 tbsp chilli powder
• 1 tsp all-purpose seasoning
• 6 tbsp curry powder
• 4.4 fl oz water
• 7 fl oz coconut milk
• 2 x 400g/14oz cans of chickpeas, drained and rinsed
• 4 ripe plantain, peeled and sliced
• 1 Scotch bonnet pepper
• 3 spring onions, sliced
• 1 tsp salt
• 1 tbsp freshly ground black pepper
• 5.3 oz fresh callaloo or spinach

• 1 tbsp vegetable oil
• 1 medium onion, finely diced
• 4 garlic cloves, finely chopped
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 2 tbsp dried mixed herbs
• 1 tbsp chilli powder
• 1 tsp all-purpose seasoning
• 6 tbsp curry powder
• 0.5 cup water
• 0.8 cup coconut milk
• 2 x 400g/14oz cans of chickpeas, drained and rinsed
• 4 ripe plantain, peeled and sliced
• 1 Scotch bonnet pepper
• 3 spring onions, sliced
• 1 tsp salt
• 1 tbsp freshly ground black pepper
• 5.3 oz fresh callaloo or spinach

Details

• Cuisine: Caribbean
• Recipe Type: Curry
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Serves: 4

Step-by-step

1. Heat the oil in a pot over a medium heat, then add the onion, garlic and ginger. Sauté for 5–7 minutes until the onion is soft.
2. Add the cumin, mixed herbs, chilli powder, all-purpose seasoning, 4 tbsp of the curry powder and a tiny bit of the water. Stir together.
3. Add just a tiny bit of the coconut milk and mix together to form a paste.
4. Add the chickpeas, plantain and Scotch bonnet and mix into the curry paste. Then add the rest of the water and coconut milk, and stir.
5. Add the spring onions and remaining curry powder, along with the salt and black pepper, then stir, cover with a lid and simmer for 15 minutes.
6. After that give it a mix and add the callaloo or spinach, then stir gently. Simmer for a further 5 minutes before removing the Scotch bonnet and serving.

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