Jamaican Chickpea Curry

Ingredients

• 2 tablespoons coconut oil
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger, freshy grated
• 2 spring onions, chopped
• 2 tablespoons curry powder*
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 medium tomato, chopped
• 1 medium carrot, diced
• 2 15 oz. cans chickpeas (3 cups cooked)
• 1 14 oz. can coconut milk
• 1/2 cup water
• 2 teaspoons allspice berries
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon salt

Directions

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

• 2 tablespoons ground turmeric
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground cardamom
• 1/2 teaspoon ginger powder (optional)
• 1/4 teaspoon cayenne pepper