Jamaican Vegan Chickpeas (Print Version)
# Ingredients:
→ Base
01 -
1 medium onion, chopped small
02 -
3 garlic cloves, finely chopped
03 -
1 Scotch Bonnet or Jalapeno pepper, finely diced
04 -
1 teaspoon ginger, grated
→ Spices
05 -
Salt, as much as you like
06 -
Dash of hot sauce, adjust to your liking
07 -
1 teaspoon turmeric powder
08 -
1 teaspoon ground allspice
09 -
1-2 tablespoons curry powder (Jamaican or regular)
→ Liquids
10 -
¾ can coconut milk (roughly 7 ounces/200 ml)
11 -
1½ cups of veggie stock
→ Vegetables
12 -
1 can chickpeas (or 1½ cups/250 g)
13 -
1 potato, diced into cubes
14 -
1 carrot, cut into slices
15 -
1 diced tomato
16 -
1 cup of cauliflower florets
17 -
1 cup of broccoli florets
# Instructions:
01 -
Warm up some neutral oil in a Dutch oven or deep pot on medium heat. Toss in the onion and stir around for a few minutes until soft.
02 -
Throw in the garlic, ginger, curry powder, Scotch Bonnet, turmeric, and allspice. Let it cook for a minute until you can smell the spices kick in.
03 -
Pour in the broth and coconut milk. Bring it to a low boil. Add the carrot, tomato, and potato. Let this bubble for 3-4 minutes.
04 -
Drop in broccoli, cauliflower, and chickpeas. Add a pinch of salt and let everything simmer for about 5-8 minutes until the veggies are cooked through.
05 -
Turn off the heat, add more salt if you need to, and splash in your favorite hot sauce for a kick.
# Notes:
01 -
Curry powder can be swapped for turmeric and allspice mixed together
02 -
Adjusting the liquid can make it thicker or less stew-like
03 -
Feel free to swap veggies to whatever you prefer