2cupscooked chickpeas2 14oz cans of chickpeas, drained
1tablespoon+ 1tsp of curry powder mixed with 3 tablespoon of water
1small onionchopped
1tablespoonof corianderuse 3 leaves of culantro if available
1tablespoongreen seasoning
4garlic clovesminced
¼teaspoonof black pepper
1teaspoon himalayan pink salt
½teaspoonof cumin seedsor use powder
3chives (scallion)sliced
3medium sweet potatoescubed and peeled
scotch bonnetoptional, use what you need
2tablespoonolive/coconut oil for sauteing
2 ½cupshot water
Instructions
On medium heat, add the oil and heat up a non stick skillet/dutch pot
Temper (fry) the cumin seeds until they become fragrant (don't burn)
Add the onion, garlic and chives (scallion) saute until they are soft and translucent.
Stir the curry paste and cook the curry mixture for about 1 minute.
Add the remaining seasoning - the black pepper, green seasoning, cilantro, pink salt and scotch bonnet if you are using it and stir for another minute
Add the chickpeas and sweet potatoes and coat in the seasoning
Pour the hot water into the dutch pot/skillet
Bring to a rolling boil, reduce the heat to medium/low, cover with a lid then allow to simmer for 30 minutes until most of the liquid adsorbs and the curry thickens up. Once cooked, do a taste test to adjust for additional salt or pepper if needed.
Notes
Chives are the Trinidadian name of scallion/spring onion
I used green seasoning and cilantro (coriander leaves) in place of shado beni because it's not easy to get in the UK. If you don't care to cilantro use just the Green Seasoning alone.
If there is still a lot of liquid leftover then increase the heat to high so it evaporates most of it.
Use the amount of scotch bonnet you need, the raw heat is in the membrane and by using a whole scotch bonnet means you won't get any heat just flavour.
Cumin is quite a pungent spice which is why I only use ½ tsp, if you are familiar with the taste of cumin and don't need like it then simply skip tempering the spice.
Make sure the chickpeas are canned or cooked already, see the recipe post on how to cook your dried chickpeas a head of time.
If you are not using dried chickpeas grab 2 cans of chickpeas in water (not salt) drain off the water.
This meal is freezer friendly so freeze down any leftovers.