Curry chickpeas (Jamaican Style)

Method5 steps · about 55 min

1. 1

   Step 1: For the Jamaican–Indian fusion version, heat all the vegetable oil (4 tablespoons) in a pot over medium heat. Add both whole spice cloves (2), the bay leaf (1), both cardamom pods (2), all 5 allspice berries, both chili peppers (2) and all the Jamaican curry powder (½ tablespoon). Stir and toast about 1 minute, until fragrant and the curry powder turns reddish-brown; do not burn the spices.

   Toast whole spices and curry powder without burning · 1 minUses 4 tablespoons vegetable cooking oil · 2 whole spice cloves for the selected fusion route · 1 bay leaf for the selected fusion route · 2 whole cardamom pods for the selected fusion route · 5 whole allspice berries (pimento) · 2 chili peppers · ½ tablespoon Jamaican curry powder

2. 2

   Step 2: Add all the chopped onion (1) and scallions (2), crushed garlic and grated ginger (½ tablespoon) to the toasted spice oil. Sauté for about 2–3 minutes, stirring, until the aromatics begin to soften.

   Sauté onion, scallion, garlic and ginger · 3 minUses Complete toasted spice mixture and its oil · 1 medium onion, chopped · 2 scallion stalks, chopped · 2 garlic cloves, crushed · ½ tablespoon fresh ginger, grated

3. 3

   Step 3: Stir all the diced potato (1) and drained cooked chickpeas (2 cans) from both cans into the sautéed curry base until coated. Cook about 5 minutes, stirring frequently, especially in a pan that can stick. If it begins to catch, add just a small splash from the measured ½ cup water; keep the rest of that measured water for the next step.

   Cook curry-coated potato and chickpeas, stirring · 5 minUses Complete sautéed aromatic curry base · 1 small potato, diced · 2 cans cooked chickpeas, drained · Optional small splash from the measured ½ cup water if the pan needs it

4. 4

   Step 4: Add all the smooth tomato purée (90 grams), diced carrot (1), 1½ cups ready coconut milk, 3 thyme sprigs, ground cumin (1 teaspoon), ground coriander (1 teaspoon), garam masala (1 teaspoon) and salt (1 teaspoon). Add the measured ½ cup water remaining after any earlier splash; if none was used earlier, add the full ½ cup now. Stir, cover and simmer gently for about 30 minutes, until the potato and carrot are fully soft and the sauce has reduced. Check and stir during cooking.

   Simmer coconut curry until potato and carrot soften · 30 minUses Complete curry-coated potato and cooked chickpeas, with any earlier measured-water splash · 90 grams fresh tomato, blended until smooth · 1 medium carrot, diced · 1½ cups already-prepared coconut milk, homemade or canned · 3 fresh thyme sprigs · 1 teaspoon ground cumin for the selected fusion route · 1 teaspoon ground coriander for the selected fusion route · 1 teaspoon garam masala for the selected fusion route

5. 5

   Step 5: Before switching off the heat, crush a few of the cooked chickpeas and soft potato pieces against the side of the pot and stir them back into the sauce to thicken it. Leave the rest intact. Remove the bay leaf, thyme stems and whole cardamom pods, cloves and allspice berries before serving the complete curry in 3 portions.

   Uses Complete cooked chickpea-potato-carrot curry in reduced coconut sauce