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Chickpea Curry with Caribbean Spices

Chickpea Curry with Caribbean Spices
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Curry
Cuisine: Caribbean
Author: Vaishali Honawar


  • 1 cup dried chickpeas , soaked for 8 hours and then cooked until tender
  • 1 onion , finely chopped
  • 2 jalapeno chili peppers , finely minced
  • 1 tbsp canola or other vegetable oil
  • 4-5 garlic cloves , minced
  • 2 medium-sized potatoes , diced into 1/2-inch cubes
  • 2 tsp dried thyme
  • 1/4 cup chopped coriander or cilantro leaves
  • For the masala or spice powder:
  • Roast until just a couple of shades darker and then powder in a blender or spice-grinder:
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 tsp black peppercorns
  • 5 cloves
  • 1 tsp turmeric
  • 1 tsp fennel seeds
  • 2 tsp mustard seeds
  • 1 tsp fenugreek seeds


  • In a saucepan, heat the oil
  • Add the onion and fry until it starts to brown.
  • Add the jalapeno chilies, garlic, the thyme, and the powdered spices, and stir-fry for a minute.
  • Add the chickpeas and the potatoes along with about 2 cups of water (use up any water left over from cooking the chickpeas),
  • Add salt. Bring the curry to a boil, then turn the heat to low, cover the saucepan, and cook for about 15-20 minutes.
  • Garnish with coriander and, if desired, some freshly diced onions and tomatoes.
  • Serve hot.