If you’re looking for a cost-efficient, healthy dinner option, this is your recipe.
Growing up in a Jamaican household, the smell of curry always took over our entire house – especially on Sundays. Sundays were the best meals of the week! We usually made curry goat or curry chicken, but not curried vegetables.
This recipe was inspired by Chana Masala – a delicious and flavourful Indian curry dish made by cooking chickpeas in a spicy onion tomato masala gravy. I tried this dish years ago at a local Indian restaurant and loved it! The ingredients in this recipe are different from Chana Masala, but I was inspired by that dish to incorporate chickpeas in my curry recipe.
Every time I create a curry dish, I always, always use Wonder Chuck Curry Seasoning. It’s my go-to seasoning. It has a fantastic blend of aromatic spices such as curry powder, onion, hot peppers, and sugar. There’s so much flavour packed in one container that all you need is a tablespoon or two to add to your pot. If you find this brand at your nearest West Indian grocery store, I highly recommend you grab it!
Chickpeas are known for their high protein and fibre content, but they also store lots of vitamins and nutrients. These yummy beans are available year-round, so you can easily incorporate them into any meal.
- Pressure cooker
- Frying pan
- Large pot
- 2 cups chickpeas
- 1/2 cup onion diced
- 2 cloves crushed garlic
- small piece of ginger smashed and diced
- 1 tomato diced
- 3-4 fresh thyme sprigs
- 1 fresh basil leaf diced
- 1/4 cup bell peppers diced
- 1 tsp salt
- 1 tsp black pepper
- 1 1/2 tbsp Montego Bay curry powder or similar
- 1 tbsp Wonder Chuck curry seasoning optional
- 1/4 cup coconut milk
- 1/2 tsp paprika
- 1 tsp dried oregano
- 2-4 naan bread
- 1/2 tsp butter
- 1 tsp dried parsley
- 1 tbsp olive oil
- Add 2 cups of chickpeas with 4-6 cups of water to your pressure cooker. Follow your pressure cooking instructions. Cook chickpeas for 30 minutes or until tender. Strain cooked chickpeas and set aside.
- In a large pot, add 1 tbsp of olive oil over medium-high heat. Add your sliced seasonings to the pot and saute until soft.
- Add cooked chickpeas and dry seasonings to the large pot and stir occasionally.
- Reduce heat to medium-low. Add coconut milk, cover and simmer for 8-10 minutes or until sauce thickens. If you want more sauce, add 1/2 cup of hot water to the pot. For thicker sauce, add more coconut milk.
- In the meantime, spread 1/2 tsp of butter over each slice of naan bread. Heat naan bread over medium-high heat in a small frying pan. Remove from heat once grilled.
- Remove curry chickpeas from heat and serve immediately over grilled naan bread, roti or rice. Top with dried parsley for garnish. Enjoy!