Rainy , cloudy and cold days call for a soup and sandwich of some sort. Nothing should however stop you from trying this spicy Caribbean chickpea curry year round.
Since my little girl Baylee was born I realize dinners and lunches are routinely ready in as little as 30 minutes most days. Who would’ve thought a 13 pound mass would cause dinner to be prepared, consumed and dishes put away (well….sometimes) in an hour? These days I’m amazed at the things I could whip up when I have a small window of time to work with; like this simple Chickpea curry.
Usually I take an Indian or Kenyan direction with my chickpeas, with the use of garam masala and pilau masala. This time around I wanted a little Caribbean feel. Warm , hearty and spicy; because there is no other way to go. Sweet yellow curry, hot Jamaican style curry, Allspice, Spanish paprika and more cooked with a fresh herb blend of scallions, garlic , ginger, scotch bonnet pepper all marry to create a flavor profile that will take your palate on a satisfying culinary journey. And did I mention it was ready in about 30 minutes? Used some canned garbanzo beans ( chickpeas) but you are welcome to soak dehydrated beans overnight for this recipe. It will probably take a little longer for the beans to cook but I’m sure its worth the wait. We enjoyed it with some basmati rice . My husband , my recipe critique gave me a 4.5/5 star and when I asked why not 5, he said brown rice would’ve made it better. My excuse? Which is a very VALID one is that I was too hungry to wait for that brown rice to cook. And who doesn’t love basmati rice? It’s one of my favorite.
If you’re like me (well…not necessarily a parent), and have at least 30 minutes to spare for a heart home cooked meal, try this Chickpea curry. You’ll be in and out of the kitchen in no time and very satisfied with your meal.This can also be enjoyed with some naan, injera, cornbread or as is.