Curry Chickpeas with Potatoes

Embark on a culinary journey to the Caribbean with this authentic and hearty Curry Chickpeas with Potatoes. This dish offers a vibrant medley of flavors, showcasing the rich traditions of Caribbean cuisine. It's a delightful vegan and vegetarian main course option that pairs perfectly with roti or rice.

Ingredients

🌰 2 cups dried chickpeas soaked in 4 cups water overnight or for 4-6 hours
🥔 6 medium potatoes peeled, chopped into large pieces, and kept in water
💧 12-16 cups water adjusted throughout the cooking process
🌿 1 heaping tablespoon Caribbean green seasoning homemade recommended
🍛 2 tablespoons curry powder
🌶️ 1 tablespoon Anchar Masala or 1 teaspoon roasted jira/cumin as a substitute
🧅 1 medium onion diced
🧄 6-8 cloves garlic sliced
🌶️ 5 bird's eye peppers or other chili pepper, left whole or halved for heat
🫒 2 tablespoons olive oil
🧂 Salt to taste
🌿 2 tablespoons fresh parsley chopped, for garnish/flavor at the end

Instructions

1- Soak Chickpeas:

• In a bowl, soak the dried chickpeas in water overnight until they are plump.

2- Prepare Curry Slurry:

• In a small bowl, mix curry powder, Anchar Masala or cumin, Caribbean green seasoning, and 3/4 cup of water to form a curry slurry.

3- Prep Aromatics & Potatoes:

• Dice the onion, slice the garlic, and halve the bird's eye peppers.
• Peel and chop the potatoes, keeping them in water to avoid discoloration.

4- Heat Oil:

• Using a large Dutch oven, heat the olive oil over medium heat.

5- Cook Curry Paste:

• Reduce heat to low and add the curry slurry.
• Stir continuously for 4-5 minutes until it thickens and oil separates.

6- Add Aromatics:

• On low heat, add garlic, onion, and peppers to the curry paste.
• Stir and cook until softened, about 3-5 minutes.

7- Add Chickpeas & Potatoes:

• Drain potatoes and add them along with chickpeas to the pot.
• Stir to coat with the curry mixture.

8- Season & Add Water:

• Increase heat to high, add salt to taste, and pour enough water to cover the ingredients.
• Bring to a boil, then reduce to a simmer for 1 hour 15 minutes.

9- Final Adjustments:

• Taste and adjust seasoning if necessary.
• Use a potato masher to gently mash some chickpeas and potatoes for thicker gravy.

10- Garnish:

• Stir in fresh parsley before serving.

Prep Time: 10-15 minutes (active)
Cook Time: 1 hour 15 minutes
Total Time: Approximately 1 hour 30 minutes
Servings: 6
Equipment: Dutch Oven/Heavy Pot large teal-colored, resembles Le Creuset style, Knife Chef’s knife, Cutting Board wooden, Small Bowls for ingredients, Wooden Spoon for stirring, Potato Masher metal with plastic handle

Cooking Tips:

• Soak chickpeas properly for desired tenderness.
• "Burn" curry to deepen flavor.
• Adjust water for preferred gravy consistency.
• Mash chickpeas and potatoes for natural thickening.

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Curry Chickpeas with Potatoes