Jamaican Chickpea Dish (Print Version)
# Ingredients:
→ Base
01 -
1 Scotch Bonnet pepper, chopped up (use Jalapeno if you'd like)
02 -
3 garlic cloves, minced finely
03 -
1 medium onion, diced very small
04 -
1 teaspoon fresh ginger, grated
→ Spices
05 -
1 teaspoon turmeric powder
06 -
Salt to your liking
07 -
A few dashes of hot sauce, however much you'd like
08 -
1 teaspoon ground allspice
09 -
1-2 tablespoons of curry powder (Jamaican or regular)
→ Liquids
10 -
About 1½ cups of vegetable broth or stock
11 -
Half a can of coconut milk (about 7oz/200ml)
→ Vegetables
12 -
1 cup cauliflower florets
13 -
1 can of chickpeas (around 1½ cups/250g)
14 -
1 medium potato, chopped into cubes
15 -
1 medium carrot, sliced thinly
16 -
1 cup of broccoli, broken into florets
17 -
1 tomato, finely chopped
# Instructions:
01 -
Heat up some neutral oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook it for 2-3 minutes, stirring now and then until it softens and turns a bit clear.
02 -
Stir in the garlic, ginger, diced pepper, turmeric, curry powder, and allspice. Let it cook all together for a minute until the scents are strong and delicious.
03 -
Stir in the broth and coconut milk, then bring it to a low boil. Drop in the carrot, potato, and tomato. Let it gently bubble for about 3-4 minutes.
04 -
Toss in the chickpeas, broccoli, and cauliflower. Add a little salt. Let everything cook gently for 5-8 minutes, or until the vegetables are soft enough to poke with a fork.
05 -
Turn off the heat. Taste it and adjust the salt or add some more hot sauce if you'd like.
# Notes:
01 -
If you're out of curry powder, boost the allspice and turmeric instead.
02 -
Adjust the amount of broth or coconut milk based on how thick or soupy you want it.
03 -
Swap in other veggies you like or have handy.