The Last Bite: Curried Chickpeas by Sasha Lee

Cuisine: Jamaican
Categories: Vegan/ Side Dish
Cook Time: Approx. ½ hr
Servings: 4

Is it Curried Chickpeas? Chickpea Curry? However stylized, it’s a mouthwatering delight! This easy chickpea curry is a healthy vegan option, a flavorful, fragrant and protein-packed way to keep the menu interesting.

Chickpeas are budget-friendly and quite versatile. They are among the most popular shelf-stable foods, converting into several hearty options — from soups to stews — in quick time.

This recipe melds traditional Caribbean preparation with a few Indian spices, resulting in an aromatic base and the richest comfort food.

The curry thickens upon standing and cooling, but it can be thinned after stirring in a little water. Serve with basmati rice or warm roti. Enjoy!

Image via Meghan Livingstone


2 cups boiled chickpeas OR 1 can (15.5 ounces) rinsed and drained chickpeas

2-3 tsp of curry powder

2 tbsp coriander

2 tbsp ground cumin

½ teaspoon ground turmeric

¼ cup coconut milk (or 2-3 tablespoons of coconut powder)

2 tbsps coconut oil

1 medium onion, sliced or diced

2 tablespoons julienned ginger

1 stalk scallion or spring onion

2 sprigs of thyme

1 medium Irish potato, cubed

2 medium carrots, sliced

½ bell pepper, cut in strips

2-3 cloves of garlic, minced

Scotch Bonnet pepper (optional and to taste)

Salt to taste


Step 1
If using dry chickpeas, soak them overnight and cook in boiling water for 45-60 minutes. If using canned chickpeas, drain and rinse them.

Step 2
In a saucepan, saute onion, bell pepper, scotch bonnet pepper, cumin, coriander, curry powder and turmeric in oil. Add a little water if the spices start to stick to and burn the bottom of the pan.

Step 3
Next, add the veggies along with the garlic and ginger. Stir-fry for a few minutes until the veggies soften. These will finish cooking as the curry boils and simmers.

Step 4
Add chickpeas, coconut milk, scallion and thyme, and season with salt to taste. Cook over low heat for about 15 minutes, stirring occasionally, until sauce reduces slightly and chickpeas have absorbed some flavor.

Step 5
Serve with basmati rice or warm roti. Enjoy!

Sasha Lee is a Jamaican writer who has too many interests, and credits in both journalism and fiction. Her work has appeared in, Ellipsis Zine, Sublunary Review and LEON Literary Review, among others. Among her creative endeavors is a monthly column entitled “The Last Bite” – where she shares a slice of paradise in food and music reviews – for She can be found on Twitter @ohsashalee.

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