Servings: 4-6 | Preparation time: 20 minutes | Cooking time: 35 minutes
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) Cool Runnings coconut milk
- 1 cup vegetable broth
- 2 tbsp Cool Runnings curry powder
- 1 tsp Cool Runnings ground cumin
- 1 tsp Cool Runnings ground coriander
- 1 tsp Cool Runnings turmeric
- 1 tsp Cool Runnings paprika
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
- Cooked rice for serving
Directions
1. Heat oil in a large pot over medium. Sauté onion and garlic until soft.
2. Stir in curry powder, cumin, coriander, turmeric, and paprika; cook 1–2 minutes until fragrant.
3. Add sweet potato and bell pepper; cook 5–7 minutes until slightly tender.
4. Mix in chickpeas, then add coconut milk and broth. Season with salt and pepper.
5. Simmer covered on low for 20–25 minutes, until sweet potatoes are tender.
6. Adjust seasoning if needed. Serve over rice and garnish with cilantro.
Caribbean Chickpea Curry Recipe Card
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