Caribbean Chickpea Curry

cool runnings



    1. In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sauté until softened. 

    2. Stir in the Caribbean curry powder, ground cumin, ground coriander, turmeric, and paprika. Cook for 1-2 minutes until the spices are fragrant.

    3. Add the diced sweet potato and red bell pepper to the pot. Cook for 5-7 minutes until the vegetables start to soften.

    4. Pour in the drained and rinsed chickpeas. Stir to combine with the vegetables and spices.

    5. Add the coconut milk and vegetable broth. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer.

    6. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the sweet potatoes are tender.

    7. Once the curry is cooked, adjust the seasoning if needed. Serve the Caribbean Chickpea Curry over cooked rice and garnish with fresh cilantro.

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