Jamaican Chickpea Curry

5 from 1 vote

Easy vegan one-pot Jamaican chickpea curry that tastes like it took hours but comes together, but is ready in 40 minutes.

Prep Time10

Cook Time30

Total Time40

Course: Lunch/Dinner Entrée

Cuisine: American, Jamaican

Diet: Gluten Free, Vegan

Servings:

Calories: 236kcal

2 15 ounce cans chickpeas (garbanzo beans), (no or low salt added, drained and rinsed; if making from scratch, you need 3 cups of chickpeas cooked)
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 large tomato, diced
2 tablespoons Jamaican curry powder
½ teaspoon allspice
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon scotch bonnet pepper sauce (or ⅛-¼ teaspoon of cayenne)
½ teaspoon salt (or to taste)
1½ cups coconut milk
2-3 sprigs fresh thyme

Heat a large skillet or pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and fragrant. Add a splash of water if needed. Stir in garlic and ginger and cook for 30 seconds.
Bloom your spices! Add curry powder, allspice, onion powder, garlic powder, and salt directly to the pot. Stir continuously for about 30 seconds to toast the spices. This step intensifies flavor and unlocks the aromatics.
Stir in diced tomatoes. Cook 3 to 5 minutes until they break down and create a thick base.
Add drained chickpeas and pepper sauce or cayenne. Stir well to coat.
Pour in coconut milk and stir.
Add whole thyme sprigs. Bring to a gentle simmer, reduce heat, and cook uncovered for 15 to 20 minutes until thick and rich. Stir occasionally. Remove thyme stems before serving.
Top with fresh chopped parsley and enjoy with a side of air fryer plantains and brown rice.

If too thick, add a splash more coconut milk. If too thin, simmer uncovered a few minutes longer.
Always bloom your spices. Skipping that step leaves flavor on the table.
Taste before serving and adjust salt and heat at the end.
Store leftovers in a covered container in the fridge for up to four days. You can also freeze in a freezer-safe container for up to 3 months.