curry chickpeas

Curry Chickpeas (Jamaican-Style)

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This curry chickpeas (Jamaicann-Style) is quick, easy, and packed with so much flavor! It’s simmered in a flavorful curry base infused with fresh thyme, pimento berries (allspice), scotch bonnet pepper, coconut milk, and of course Jamaican curry powder. It’s perfect for a quick weeknight meal the whole family will enjoy plus it comes together in under 30 minutes and it’s vegan friendly.

curry chick peas

This version is a modern twist on the Inda chickpea-and-potato curry which is an adaptation of the Indian dish chickpeas curry (chana masala). This is my favorite and go-to vegan meal. It’s filling, incredibly delicious, and budget-friendly. So if you’re looking for a quick easy, tasty, vegan option you’ve come to the right place, my friend. This Jamaican-style curry chickpea will not disappoint.

curry chickpeas
curry chick peas

What’s The Difference Between Jamaican Curry And Indian Curry?

The main difference between Jamaican and Indian curry is that Jamaican curry is made with curry powder. Curry in India is not made with curry powders (that’s a UK invention) and is often sauce-based with either coconut milk or cream blended with tomatoes, fresh herbs, and toasted spices.

Jamaican curry is not a single spice but a unique blend of spices which often includes a mix of turmeric, cumin, paprika, cardamom, garlic, and fenugreek. Its also infused with pimento seeds (allspice berries), which gives Jamaican curry its unique flavor and sets it apart from most other curries.

curry chick peas

What’s The Difference Between Chickpeas And Garbanzo Beans?

Ever wondered if there is a difference between chickpeas or garbanzo beans? It’s actually a pretty common question and the answer is they are the exact same thing! They are a type of legume in the same family as kidney beans and peanuts with a buttery, nutty flavor, and creamy texture. 

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What Are The Health Benefits of Chickpeas?

Chickpea is a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management, and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for animal protein.

Canned (Pre-Cooked) vs. Dry Chickpeas

The choice is completely up to you. This comes down to personal preference, the amount of time you have allotted to preparing this dish, and what option is readily available to you. For this recipe, I used the canned variety. This allows me to make this tasty meal in a fraction of the time PLUS you can save the aquafaba and use it later as a vegan egg substitute in another dish. WIN!

If you opt for the dry chickpeas, you will need to pre-cook it prior to adding to the curry base (see the recipe card on how to cook dry chickpeas).

Coconut curry chickpeas bowl

Ingredients Rundown

Chickpeas (canned or dry) I used the can variety for this recipe to reduce cooking time. If you choose the dry variety I’ve included directions on how to prepare it in the recipe card.

Seasoning

Jamaican curry – the star of the recipe + add delicious Caribbean curry flavor.

All-purpose seasoning

Pink Himalayan Salt

Fresh cracked pepper – I recommend fresh cracked black pepper over the stuff sitting in the jar.

Aromatics

Yellow onion

Garlic cloves

Fresh ginger ( you can also use ground ginger)

Cumin seeds – add depth and warm to the dish.

Ground turmeric powder (optional) – boost the color of the color – makes it more vibrant + add nutritional benefits

Whole scotch bonnet pepper – brings the heat and flavor. You can also leave it whole to only add flvor and no heat. You can also leave it out.

My custom seasoning blend – add another layer of flavor to any dish.

Oils

Raw coconut oil – for cooking

Produce

Tomatoes

Fresh spinach – you can use frozen spinach or any other leafy green

Fresh parsley – you can us dried parsley as well.

Dairy-Free Milk

Unsweetened coconut milk – adds that rich, creamy texture + add that subtle coconut-y flavor.

*** The full recipe, including all ingredients, measurements, instructions, and recipe video 🎥 is located in the recipe card below.

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Where Can I buy Jamaican Curry?

I can always pick up a pack of my favorite curry powder at my local grocery store. You’ll definitely find it at the Caribbean Market if there is one close by. If you’re unable to locate the item in your area you can also source it from Amazon. I’ve linked a few for your convenience. My absolute favorite Jamaican Curry powder is Betapac Curry (not sponsored). Betapac Curry is a product of Jamaica and the brand preferred by most Jamaicans.

Here are some other brands you might like as well:

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Substitution

Can I Substitute Jamaican Curry for Indian or Thai Curry?

Nope! The Thai and Indian curries are different flavor profiles and differ from the Jamaican Curry in taste and composition.

I Don’t Have Coconut Milk – What Else Could I Use?

You can use coconut milk powder or coconut cream (dilute according to the packaging instructions).

Can I Substitute Coconut Oil For Extra Virgin Olive Oil?

Sure, the choice of oil is completely up to you.

Can I Substitute Dry Chickpeas For Canned Chickpeas?

Absolutely! See the recipe card for preparation and cooking directions for dry chickpeas.

I Don’t Have Turmeric, Can I Leave It Out?

Yes, Turmeric is an optional ingredient. I love to combine Turmeric with curry. It’s a bit of redundancy because curry powder contains turmeric. Turmeric is the spice that gives curry its yellow color. Sometimes the curry can appear a bit on the darker side when cooked and I prefer my curry dishes to be vibrant as the sun (lol) hence the additional turmeric. Besides Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. It’s a win-win for me.

Can I Substitute Frozen Spinach For Fresh?

Yes, you can use one pack (10 ounces) of frozen spinach leaves which yields about 1-1/2 cups after cooking. You can substitute 1 pack(10 ounces) of frozen spinach leaves for 1-1/2 pounds of fresh spinach for this recipe.

Can I Substitute Scotch Bonnet Pepper, with habanero, or red pepper flakes?

Absolutley, for this recipe you can substitute the Scotch Bonnet for habanero, red pepper flakes, or chile pepper of your choice. You can also leave it out entirely. I usually leave the scotch bonnet pepper whole to only extract the oils and flavoring from the skin and none of the heat. I typically tiptoe around the hot pepper heat (yeah, I know you’re about to yank my Jamaican card – the story of my life:) The habanero (which is more readily available outside the Caribbean) will provide intense heat (if that what you krave) or you can opt for its chiller, milder cousin the red pepper flakes for a mild spicy kick. The choice is completely up to you. Either way, it’s still a super delicious dish.

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Health Benefits of Scotch Bonnet Pepper

If you can handle the heat, you will be able to reap a few health benefits from these little, spicy chile peppers. Scotch bonnets are a good source of vitamins such as vitamin A, vitamin C, and vitamin B, as well as iron, niacin, riboflavin, and magnesium. They are also high in dietary fiber, phytochemicals, carotenoids, and flavonoids.

The chemical capsaicin not only makes these peppers spicy but also has been shown to offer medicinal properties. Capsaicin can be used to treat different types of pain such as headaches, osteoarthritis, and rheumatoid pain, and painful diabetic neuropathy. It can also relieve chest congestion and prevent sinusitis. Researchers have also found capsaicin may help prevent and block the growth of cancer cells and reduce the onset of cardiovascular diseases.

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Variations

You can add white potatoes or sweet potatoes diced in 1-inch cubes. You will need to pre-cook them before adding them to the curry chickpeas.

You can also add additional veggies to the dish. If spinach is not your thing, but cauliflower is then by all means add cauliflower.

coconut curry chickpeas

What Goes Well With Curry Chickpeas?

The possibilities are endless. Serve this Jamaican-style coconut curry chickpeas over a bed of white rice, brown rice, or even quinoa. You can also serve over a bed of cauliflower rice, roti, or any of your favorite side dishes for a complete meal your whole family will love!

curry chick peas

Got Leftovers?

Make sure the leftovers have cooled down to room temperature before storing.

How To Store Leftover curry chickpeas In The Fridge?

You can store your leftover curry goat in the fridge for 3-4 days.

Leftovers can be kept for 3-4 days in the refrigerator. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.

How To Store Leftover curry chickpeas In The Freezer?

You can freeze your curry chickpeas in small batches. This way you don’t have to reheat the whole thing for small servings; it reheats really well.  You should freeze it covered in airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap for best results.

Properly stored, it will maintain the best quality for about 4 months but will remain safe beyond that time. 

curry chick peas

Need to Reheat?

How To Reheat Leftover Curry Chickpeas on the stovetop?

The curry chickpeas reheat really well on the stovetop. You can remove the frozen meal from the freezer and allow it to thaw in the fridge until you are ready to reheat. It tastes a lot fresher and much better in my opinion. I pre-heat in a saucepan over low heat and allow the food to heat all the way thru slowly. It does take some patience to re-heat this way, but of course, you can use the microwave.

Leftovers taste a lot fresher and much better in my opinion when reheated on the stovetop. I typically reheat covered in a saucepan over low heat and allow the food to heat all the way thru slowly. It does take some patience to re-heat this way, but of course, you can use the microwave (see microwave instructions below)

How To Reheat Leftover Curry Chickpeas in the microwave?

The microwaves reheat quickly and easily. Place the food in a microwave-safe container, cover it with a damp paper towel to maintain moisture, make sure that all of the food is evenly spread out across the plate so it heats up at the same rate. and reheat until the food heats all the way thru. The time will depend don’t the power of the microwave you’re using.

coconut curry chickpeas

Kraving More?

Check out my other krave-worthy curry recipes, or another quick and easy 30-minute meal. You may also explore The Recipe Index for even MORE KRAVE-WORTHY EATS.

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Jamaican Curry Chickpeas

Jamaican Curry Chickpeas

 This incredibly delicious vegan Jamaican-style coconut curry chickpeas recipe is so easy to make, packed with flavor, and on the table in under 30 minutes.

Recipe by Kerri-Ann Bryan
5 from 3 votes
Course: DinnerCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

341.9

kcal
Total time

30

minutes

Gather Your Ingredients

  • 3 tablespoon raw coconut oil or vegetable oil

  • 1/2 medium sliced yellow onion

  • 3 cloves chopped fresh garlic

  • 1/2 teaspoon cumin seeds

  • 1 whole scotch bonnet pepper, scotch bonnet powder or red pepper flakes to taste

  • 2 teaspoon Jamaican curry powder

  • 1/2 teaspoon grounded turmeric powder or 2 teaspoons grated fresh turmeric

  • 1 teaspoon custom seasoning blend

  • 1 can chickpeas (garbanzos), drained and rinsed, or 1/2 cup dry chickpeas

  • 1 tablespoon (1-inch) piece fresh ginger crushed, grated or 1/4 teaspoon grounded ginger

  • 1 medium medium chopped tomato

  • 1 cup unsweetened coconut milk (use less for a thicker consistency)

  • 1 teaspoon pink Himalayan salt or to taste

  • 1 teaspoon fresh cracked pepper or to taste

  • 2 teaspoon chopped fresh parsley or 1 teaspoon dried parsley

  • 8 ounces (1 bag) fresh spinach or 1 cup frozen spinach

  • 1 tablespoon all-purpose seasoning

Instructions

  • Heat oil in a medium pot over medium-low heat for approximately 2-3 minutes.
  • Add onion and sauté for 1 minute to soften them up, then add garlic, cumin seeds, and scotch bonnet pepper and stir to combine. ( Sauté for 2-3 minutes on medium-low heat. Stir as it cooks.
  • Add curry powder and turmeric (if using) and stir to combine and allow to cook (toast) for 2 minutes then add the custom seasoning blend and stir to combine.
  • Add ginger and stir.
  • Drain and rinse chickpeas then stir into our curry base. Allow this to simmer for 3 minutes. If you’re using dry chickpeas see cooking directions below.
  • Next, stir in coconut milk and tomato and increase heat to medium and cook for 2 more minutes.
  • Reduce heat to medium-low and add spinach. Cover pot and cook spinach until they are wilted 5-6 minutes.
  • If using frozen spinach, stir to combine making sure they’re submerged in the liquid. Allow spinach to defrost and heat all the way through. Once welted down stir and combine with chickpeas.
  • Lastly, stir in fresh parsley, all-purpose seasoning, black pepper, and salt. Allow mixture to simmer for 1-minute taste and adjust as if necessary.
  • Remove pot from flame and serve warm.
  • Give thanks and enjoy!
  • How To Cook Dry Chickpeas on the Stove Top
  • Rinse and place chickpeas in a large bowl and cover with cold water. Soak for 8 to 12 hours. This is going to reduce the cooking time and, more importantly, make them more digestible. 
  • Drain water and transfer beans to a medium-sized dutch oven pot or heavy bottom pan and add water. Add enough water to cover the beans. You can also add a few cloves of garlic for flavor. You can also add salt (optional) to taste.
  • Bring to a boil then reduce to a simmer for about an hour, or until tender. Once cooked, you can store the cooked chickpeas in the fridge for about three days.

Recipe Video

Kerri’s Recipe Tips

  • You can add white potatoes diced in 1-inch cubes. You will need to pre-cook them before adding them to the coconut curry chickpeas.
  • You can substitute the pre-cook canned chickpeas for dry chickpeas.
  • I ALWAYS recommend reading through the recipe in full a couple of times before starting. That way you know exactly what to expect and you can prep accordingly.
  • Gather all your ingredients before cooking. This way you don’t forget to add an ingredient or two. Believe me, It has happened so many times so I use “mise en place” to save my sanity and the recipe.
  • For your convenience, you can automatically generate a grocery list using the whisk plugin located the the “Ingredient Rundown” section (scroll ↑).

Nutrition Information

Nutrition Facts

4 servings per container


Calories341.9

  • Amount Per Serving% Daily Value *
  • Total Fat 27.09g 42%
    • Sodium 1003.62mg 42%
    • Amount Per Serving% Daily Value *
    • Total Carbohydrate 21.14g 8%
      • Dietary Fiber 7.06g 29%
      • Sugars 3.44g
    • Protein 7.67g 16%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      kerriannskravings.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. For more information read our Nutritional Disclaimer.

      2 Comments

      1. This dish looks AMAZING! And so easy to make!!

      Made This Recipe? How did it go?