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Dutch oven chickpea curry

Dutch Oven Caribbean chickpea potato curry

Spicy Caribbean chickpea curry served with hot water cornbread
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people

Ingredients
  

  • 2 15 oz cans chickpeas
  • 2 medium Idaho Potatoes
  • 1 cup chopped onion
  • 1 13.6 oz can thai lite coconut milk
  • 2 1/2 cup water
  • 1 14 oz can crushed roma style tomato with puree
  • 4 cloves of garlic minced
  • 1/2 cup Chopped scallions
  • 1/2 tsp cameroon pepper (or any hot pepper)
  • 1 Tbsp all purpose caribbean curry powder
  • 1 tsp spanish paprika
  • 1/4 tsp white pepper
  • 1 tbsp olive oil
  • 2 handfulls baby spinach leaves

Instructions
 

  • Preheat oven to 375
  • Wash and peel skin off chickpeas. Set aside. Wash, peel and dice potatoes into small chunks. set aside
  • On stove, heat olive oil in a small to medium dutch oven. Add onions and saute for about 3 minutes. Add in garlic, potatoes, stir well and continue to cook for another 1-2 minutes. Then add in tomatoes, cover and let simmer for another 5 minutes.
  • Add in chickpeas, coconut milk, water and all remaining spices (1/2 amount of scallions). Stir well, season with some salt, transfer to the oven and bake for about 35-40 minutes or until potatoes are tender.
  • Carefully remove from oven, taste and adjust for seasoning. Add in spinach, stir and cover for about 3-5 minutes until it wilts. Add in remaining scallions and serve with cornbread.