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Jamaican Curried Chickpeas

Jamaican Curried Chickpeas



Jamaican Curried Chickpeas


Jamaican Curried Chickpeas is a vegetarian dish that I like to make sometimes especially on “Meatless Mondays”. What makes the Jamaican Curry Chickpeas different with a twist is the use of the authentic Jamaican curry powder, creamy coconut milk and cubes of potatoes. Some people may add different spices as well but my recipe is quite simple yet flavorful which makes it a quick & easy dish. I may sometimes even use a combination of chickpeas and broad beans or any other white beans should work.









Chickpeas, also known as garbanzo beans can be bought dried or canned. I have tried boiling out the dried ones which felt like it took forever, so honestly the canned ones work just as good for me.



Ingredients for Jamaican Curried Chickpeas




  • Chickpeas or garbanzo beans – Broad beans, butter beans, white kidney beans(cannellini beans) can also be used in combination or as a substitute.
  • Garlic – minced
  • Curry Powder
  • Coconut Milk
  • Water
  • Seasoned Salt
  • Garlic Salt
  • potatoes
  • Onion
  • Fresh Thyme Leaves – (not pictured)
  • Scallion – cut fine (Not pictured)
  • Scotch Bonnet Pepper – (not pictured) *optional
  • Oil


Easy Preparation Steps



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  1. Measure out your ingredients.
  2. Peel and cut up your potatoes into cubes and set aside. Cut up onion and scallion and set aside.(all in individual bowls)
  3. Heat a skillet on medium heat, add oil, when starting to get hot about 1-2 minutes, add curry powder, seasoned salt and garlic salt and stir. This is what Jamaicans call “burn your curry”, but you don’t actually allow it to burn. After about 30 seconds, add your drained chickpeas and stir.
  4. Add your coconut milk and water. This will appear white at first but will soon absorb the curry and turn yellow.
  5. Add your potatoes, garlic, thyme and pepper if using, cover and allow to simmer for about 15 minutes or a little more. ( if using other beans that are softer, add those in the last 5- 10 minutes)
  6. Add your onion in the last few minutes and stir. Remove from heat. 
  7. Garnish with scallion when serving. Best served with white rice. (This dish should have a moderate amount of liquid, enough to almost cover the beans, so if it dries out before serving, more water may be added when re-heating.






Jamaican Curried Chickpeas

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5
Author Dianne


  • 2 15 oz. cans Garbanzo Beans (chickpeas)
  • 1 tsp. Seasoned Salt or regular salt
  • 1 tsp. Garlic Salt
  • 1 Tbsp. Curry Powder Jamaican Betapac
  • 1 cup Coconut Milk
  • 1 cup Water
  • 2 cloves Garlic minced
  • 3 sprigs Fresh Thyme Leaves
  • 1-1/2 cup Potatoes cubed
  • 1/2 cup Onion cut in horizontal slices
  • *** optional Scotch Bonnett Pepper
  • 2 Tbsp. Oil


  1. Drain cans of chickpeas, prepare all ingredients and set aside.

  2. Heat skillet on medium heat. Add curry powder and stir for about 30 seconds.

  3. Add chickpeas and salts and stir.

  4. Add coconut milk, water, garlic, thyme, potatoes and pepper (if using), cover and simmer on medium-low for about 15 minutes, checking in between if ready. (if using other beans that are softer, add in the last 5-10 minutes). May cook a little longer if needed.

  5. Add onions in the last few minutes, stir and remove from heat.

Recipe Notes

**Best served over white rice.

**This dish should have a moderate amount of liquid almost covering the beans. If it dries out before serving, more liquid may be added to heat it up.


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