Name: Vegan Jamaican Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Jamaican
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed; 1 onion, finely chopped; 3 cloves garlic, minced; 1-inch piece ginger, grated; 1 bell pepper, diced; 2 tomatoes, diced; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 2 tbsp Jamaican curry powder; 1/2 tsp allspice; 1 tsp thyme; 1 Scotch bonnet pepper, finely chopped (optional); 2 green onions, sliced; 1 tbsp lime juice; Salt and black pepper to taste; 2 tbsp cooking oil

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Short Description

This Vegan Jamaican Chickpea Curry is a vibrant, flavor-packed dish inspired by Caribbean cuisine. It features hearty chickpeas simmered in a rich, aromatic coconut curry sauce infused with warming spices and fresh herbs. This dish is not only delicious but also nutritious, offering plant-based protein, fiber, and essential vitamins. Perfect for a comforting weeknight meal, this curry pairs wonderfully with rice, roti, or steamed vegetables.

Why You’ll Love This Recipe

Bursting with Flavor: A unique blend of Jamaican spices, coconut milk, and fresh ingredients creates a bold and satisfying dish.
Easy to Make: Requires simple pantry staples and minimal preparation time.
Healthy and Nutritious: Packed with protein, fiber, and antioxidants from chickpeas and fresh vegetables.
Completely Vegan & Gluten-Free: A wholesome, allergen-friendly meal suitable for various dietary needs.
Meal Prep Friendly: Stores well and tastes even better the next day, making it a perfect make-ahead dish.

Ingredients

Chickpeas
Onion
Garlic
Ginger
Bell peppers
Tomatoes
Coconut milk
Vegetable broth
Jamaican curry powder
Allspice
Thyme
Scotch bonnet pepper (optional, for heat)
Green onions
Lime juice
Salt
Black pepper
Cooking oil

Directions

Prepare the Ingredients: Finely chop the onion, garlic, and ginger. Dice the bell peppers and tomatoes. If using Scotch bonnet pepper, finely chop it, being mindful of the spice level.
Sauté Aromatics: Heat cooking oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and translucent.
Add Spices: Stir in the Jamaican curry powder and allspice, allowing them to toast for about a minute to enhance their flavors.
Incorporate Vegetables: Add the bell peppers, tomatoes, and Scotch bonnet pepper (if using). Stir well and cook for a few minutes until the vegetables soften.
Simmer the Curry: Pour in the coconut milk and vegetable broth, stirring to combine. Add the drained chickpeas, thyme, and green onions.
Cook Until Tender: Reduce heat to low and let the curry simmer for about 20-25 minutes, allowing the flavors to meld together.
Season to Taste: Adjust seasoning with salt, black pepper, and a squeeze of lime juice for brightness.
Serve and Enjoy: Garnish with fresh green onions and serve over steamed rice, roti, or with your favorite side.

Variations

Spice Level Adjustment: Use more or less Scotch bonnet pepper, or substitute with milder peppers like jalapeño.
Vegetable Additions: Add carrots, spinach, or sweet potatoes for extra nutrition.
Protein Boost: Include tofu or lentils for additional plant-based protein.
Coconut-Free Option: Substitute coconut milk with cashew cream or almond milk for a different creamy texture.
Lower Carb Version: Serve over cauliflower rice instead of traditional rice.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm gently on the stovetop over low heat, adding a splash of water or broth if needed. Alternatively, microwave in short intervals, stirring occasionally.

FAQs

1. Can I use canned chickpeas?

Yes, canned chickpeas work perfectly. Just be sure to drain and rinse them before using.

2. Is Jamaican curry powder different from regular curry powder?

Yes, Jamaican curry powder contains unique spices like allspice and sometimes turmeric, giving it a distinctive flavor.

3. What can I serve with this curry?

It pairs well with rice, roti, quinoa, or steamed vegetables.

4. How can I make this dish less spicy?

Omit the Scotch bonnet pepper or replace it with a milder chili variety.

5. Can I use dried chickpeas?

Yes, soak and cook dried chickpeas beforehand to use in the curry.

6. What oil should I use for cooking?

Coconut oil enhances the Caribbean flavors, but olive oil or vegetable oil works well too.

7. Can I make this in an Instant Pot?

Yes, sauté the aromatics, add the ingredients, and pressure cook for 10 minutes before natural release.

8. How do I thicken the curry?

Simmer longer to reduce liquid or mash some of the chickpeas for a thicker consistency.

9. Can I make this without coconut milk?

Yes, substitute with cashew cream or plant-based milk, though the flavor will change slightly.

10. Is this dish kid-friendly?

Yes, just reduce or omit the spice level to make it more suitable for children.

Conclusion

This Vegan Jamaican Chickpea Curry is a delicious and hearty meal that brings the vibrant flavors of the Caribbean to your kitchen. With a rich coconut-based sauce, warming spices, and satisfying chickpeas, it’s a perfect dish for both vegans and non-vegans alike. Whether you’re looking for a quick weeknight meal or a meal-prep-friendly dish, this curry is sure to impress. Try it today and enjoy a comforting, nutritious bowl of goodness!

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