Jamaican Chickpea Curry



  1. Heat oil in a large pot on medium. Add onions and cook until soft, about 2-3 minutes.
  2. Stir in garlic, ginger, spring onion and cook for another minute.
  3. Add curry powder, paprika, and thyme. Cook stirring until fragrant, about 2 minutes.
  4. Add tomatoes, carrot, chickpeas and stir to coat.
  5. Add coconut milk, water, allspice berries. Bring to boil and reduce to simmer for 10-15 minutes or until desired thickness is reached.
  6. Season with salt and pepper. Goes great with kizami shoga.

* Curry powder