5 Ingredient Caribbean Chickpea Curry

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5 Ingredient Caribbean Chickpea Curry

A creamy chickpea curry, infused with Caribbean spices and full of flavour. These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings. 

Ingredients

• 110 grams of dried chickpeas or 250 grams of ready cooked from tin, drained and rinsed well
• 2-3 medium regular or sweet potatoes, washed and peeled (if not organic)
• 2 tablespoon of curry powder (bolst or a good quality Caribbean brand)
• 1/4 block of creamed coconut, chopped into small pieces
• Small piece of scotch bonnet chopped and seeds removed - optional

Fridge/cupboard ingredients

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh coriander, chopped or 1 teaspoon of dried fenugreek leaves
• 1 teaspoon of ground black pepper
• 1 teaspoon of sea salt
• 1 tablespoons of light olive oil
• 250 millilitres of water (may need a little more)

Method

1. If cooking chickpeas from scratch, pick over and remove any stones and debris and wash with several changes of water. Soak chickpeas covered with filtered water overnight. Next morning bring the chickpeas to a boil over high heat. After it comes to a rolling boil, reduce heat to medium and half cover with a lid. Continue cooking until tender but not mushy, adding more water if needed, for about 40-50 minutes.
2. Prepare ingredients, drain and rinse chickpeas (if not cooking from scratch), dice onions, mince garlic, prepare scotch bonnet if using, wash and peel potatoes (if not organic) and cut into large bite size pieces, put the curry powder into a small bowl and mix with 2 tablespoon of water into a paste. Have the chopped coriander or fenugreek, creamed coconut, salt and black pepper ready.
3. Pour the oil into a large heavy bottomed pot over medium heat. When ready add the curry powder paste into the oil and coof for a few minutes adding a little water if needed. As it dries down add the onions, garlic, scotch bonnet if using and coriander/fenugreek leaves, stir then add 2-3 tablespoons of water and cook for a few minutes.
4. Now add in the potatoes and stir into the curry and onion mixture to coat, followed by the chickpeas, creamed coconut, black pepper and water. Stir, bring to a boil then reduce and cover and allow to simmer for 20 minutes until the potatoes are tender.
5. Check the curry, and If the potatoes are cooked and the sauce is still thin, use the back of your cooking spoon to mash some of the potatoes and chickpeas at the side of the pot, stirring into the curry to thicken. Taste and add 1 teaspoon of salt if needed to season, stirring in well.
6. Serve with grain of your choice