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Curry chickpeas with potato and spinach in a sauté pan on the stove

Curry Chickpeas with Potato and Spinach

A hearty vegan Caribbean curry made with tender chickpeas, creamy potato, and wilted baby spinach in a richly spiced sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Vegan, Vegetarian
Cuisine: Trinidadian
Ingredients Method

Ingredients
  

  • 2-3 tablespoons vegetable oil
  • 1/2 onion medium, diced
  • 4 cloves garlic diced
  • 1/2 teaspoon cumin seeds geera
  • 1/2 scotch bonnet pepper thinly sliced
  • 1/4 teaspoon black pepper
  • 2 1/2 tablespoons curry powder madras blend
  • 1 teaspoon Caribbean Green Seasoning
  • 3 potatoes large; cut into 2-inch cubes
  • 1 can chickpeas rinsed
  • 1/2 pound baby spinach
  • 1/2 teaspoon salt adjust to taste
  • 2 1/2-3 cups water

Method
 

  1. Heat oil in a wide pan on medium heat. Add onion and garlic, reduce heat to low, and sauté for 2–3 minutes.
  2. Add cumin seeds and scotch bonnet. Cook for another 1–2 minutes.
    Heating onion, garlic, and pepper on stove in vegetable oil
  3. Add the Cumin Seeds (1/2 teaspoon), along with the Scotch Bonnet Pepper (1/2) and Freshly Ground Black Pepper (1/4 teaspoon) and cook another 1-2 minutes.
  4. Stir in curry powder and cook for 3–5 minutes, stirring constantly, to toast and deepen flavor.
    Add in curry powder and stir with a wooden spoon
  5. Add potatoes and increase heat to medium-high. Stir well to coat in the curry base.
    Add in potato and coat
  6. Add chickpeas, water, and green seasoning. Bring to a boil.
    Brining potatoes and chickpeas to a boil
  7. Reduce heat, cover slightly, and simmer gently for 25 minutes. Add salt and stir.
  8. Use a spoon to mash a few chickpeas and potatoes to thicken the sauce. Add spinach and cover. Cook for 2–3 more minutes until wilted. 
    Add in spinach
  9. Taste for salt and serve hot with roti or rice.
    Spinach wilted with cooked chickpeas and potatoes

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