Flavorful Instant Pot Curry Chickpeas – Caribbean Cutter Style

A spicy, flavorful chickpea curry made easily in the Instant Pot. This dish brings all the bold, savory flavor of Caribbean curry channa to your table faster and with fewer dishes. Perfect as a snack, appetizer, or cutter when you’re liming with friends.

Why you’ll love this recipe

Where I’m from, curry chickpeas come two ways:

• With gravy, for buss-up-shut or sada roti.
• Or dry and spicy, made for liming and snacking. That’s what this is.

This dish is what we call a “cutter”—something flavorful and spicy to pair with cold drinks, good conversation, and plenty of vibes.

You can make this with dried chickpeas or use canned if you’re in a hurry. Either way, it comes out flavorful, tender, and ready to scoop up and snack on.

How to make an instant pot curry chickpeas

Ingredients

Base ingredients

• Dried chickpeas – the star of the show
• Water – used for soaking and pressuring

For cooking in the Instant Pot

• Hot water – enough to simmer the chickpeas after pressuring
• Oil – for sautéing your aromatics
• Chopped onion – adds a nice savory base
• Minced garlic – for that punchy depth
• Whole hot pepper – scotch bonnet is my pick, but use what you like

Spices and seasoning

• Curry powder – choose a flavorful blend you love
• Ground cumin – brings in some earthy, roasted flavor
• Salt – start light and adjust to your taste
• Chopped shado beni – optional, but adds real Trini flavor

Instructions

1. Soak the chickpeas
   Add dried chickpeas to a large bowl and cover with water. Let them soak overnight so they soften up.
2. Pressure cook
   Drain the chickpeas and add them to the Instant Pot with just enough water to cover. Seal the lid, set the valve to sealing, and pressure cook on Manual for about 10 minutes.
3. Drain and set aside
   Manually release the pressure, then drain the chickpeas and set them aside. Wipe out the Instant Pot insert.
4. Sauté the aromatics
   Switch the Instant Pot to Sauté mode. Add oil, then sauté garlic, onion, and the hot pepper until everything smells amazing.
5. Cook the curry
   Stir in the curry powder and cook it for about a minute until it turns grainy and fragrant.
6. Add chickpeas and season
   Add the chickpeas back to the pot and stir until fully coated in the curry. Pour in hot water—just enough to cover them—then add cumin, salt, and shado beni (if using).
7. Simmer and reduce
   Cover and simmer for a few minutes, then continue cooking uncovered. Stir occasionally and let most of the water cook off until your chickpeas are tender and the curry is thick.

Tips for the best curry channa

• If you’re using canned chickpeas, skip the soaking and pressure step. Rinse well and start from the sauté stage.
• Adjust spice level by leaving the hot pepper whole for milder heat or chopping it for that full-on fire.
• This dish tastes even better after it rests a bit, if you can wait.

Storing & freezing

• Don’t refreeze after reheating, only thaw what you plan to eat.
• Store in the fridge for up to a day.
• For longer storage, freeze in small portions in resealable bags or containers.

Reheating Instructions

• From frozen: Thaw overnight in the fridge or leave it on the counter if you’re short on time.
• Stovetop: Reheat with a splash of water in a heavy-bottomed pot over low heat.
• Microwave: Use a microwave-safe bowl and heat in 45-second bursts, stirring in between.

Just make sure it’s piping hot all the way through. Nobody likes cold curry channa.

What to serve with it

Serve hot and straight from the pot. It’s great by itself or with other Caribbean cutters:

• Geera chicken neck
• Chicken foot Souse
• Sorrel BBQ wings
• Aloo pie

Recipe

Curry Chickpeas

An easy curry chickpea recipe simmered in a spicy curry base until tender. Packed with nutrients and loaded with flavor.

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Prep Time 8 minutes mins

Cook Time 20 minutes mins

Servings: 8

Course: Snack

Cuisine: Caribbean

Ingredients Method

Ingredients

  

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To soak and pressure chickpeas:

• 14 oz dried chickpeas
• Water enough to soak and later cover chickpeas for pressure cooking

To cook:

• 2 tablespoons curry powder
• ½ teaspoon cumin
• 1½-2 teaspoons salt
• ¾ cup chopped onion
• 1 scotch bonnet pepper or other hot pepper
• 1 tablespoon minced garlic
• 1 tablespoon oil
• 3 cups hot water for simmering

Method

 

1. Soak dried chickpeas in a bowl of water overnight, ensuring the water fully covers the peas.
2. Drain the chickpeas and add them to the Instant Pot or pressure cooker.
3. Add enough water to cover the peas.
4. Cover and set the valve to sealing. Select Manual and cook for 10 minutes.
5. Once done, manually release the pressure, then drain the chickpeas and set aside.
6. Wipe out the pot and select Sauté mode.
7. Add oil and sauté garlic, hot pepper, and onion until fragrant.
8. Stir in the curry powder and cook for about 1 minute until the curry looks grainy and toasted.
9. Add the chickpeas back into the pot (you can do this in two batches) and stir to coat with the curry mix.
10. Add hot water — just enough to cover the chickpeas.
11. Add cumin, salt, and shado beni (if using).
12. Cover and simmer for about 5 minutes.
13. Continue simmering, stirring occasionally, until most of the water evaporates and the curry thickens.

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