Curry chickpeas (Jamaican Style)

Instructions

1. 01

   In a pot on medium heat, add the oil, cloves, bay leaf, cardamom pods, pimentos (allspice), chilli peppers, and curry powder. Toast for a minute until the curry powder turn a red-ish brown colour. (Leave out the cloves, bay leaf, cardamom pods and swap the chilli pepper for scotch bonnet for a pure Jamaican-style).

2. 02

   Add the onion, garlic, ginger, and scallion and sauté for 2 to 3 minutes.

3. 03

   Stir in the potato and chickpeas making sure they are fully coated in with the curry. Cook for about 5 minutes. If you are using a pot that isn't non-stick, stir continuously to prevent burn. You may have to add a bit of water.

4. 04

   Add tomato, carrot, coconut milk, thyme, cumin powder, ground coriander, garam masala, salt and water. Cover and cook for 30 minutes until the liquid reduces the potato and carrot soften. (Leave out the cumin powder, ground coriander, garam masala for a pure Jamaican-style).

5. 05

   Before turning off the heat, crush a few chickpeas and potatoes to thicken up the sauce.