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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
  

  • 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

Instructions
 

  • Heat oil in a wide pan on medium heat. Add onion and garlic, reduce heat to low, and sauté for 2–3 minutes.
  • Add cumin seeds and scotch bonnet. Cook for another 1–2 minutes.
    Heating onion, garlic, and pepper on stove in vegetable oil
  • 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.
  • 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
  • Add potatoes and increase heat to medium-high. Stir well to coat in the curry base.
    Add in potato and coat
  • Add chickpeas, water, and green seasoning. Bring to a boil.
    Brining potatoes and chickpeas to a boil
  • Reduce heat, cover slightly, and simmer gently for 25 minutes. Add salt and stir.
  • 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
  • Taste for salt and serve hot with roti or rice.
    Spinach wilted with cooked chickpeas and potatoes
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