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Jamaican Curried Chickpeas
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 5
Author: Dianne
Ingredients
  • 2 15 oz. cans Garbanzo Beans (chickpeas)
  • 1 tsp. Seasoned Salt or regular salt
  • 1 tsp. Garlic Salt
  • 1 tsp. Sugar
  • 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
Instructions

  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.