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–+ servings
A cup and a jar of cooked curry chicpeas spread falling out of jar

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
Cook Time 20 minutes
Servings: 8
Course: Snack
Cuisine: Caribbean
Ingredients Method

Ingredients
  

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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