Caribbean-style chickpea curry

Method

1. Peel the sweet potatoes and cut them into 2 cm cubes. Drain and rinse the chickpeas. Chop the onion finely, crush the garlic, slice the chilli finely and slice the spring onions.
2. Rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, put the lid on and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
3. Heat the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for 7 minutes until soft, then stir in the garlic, chilli, curry powder and thyme for 1 minute.
4. Add the sweet potato, chickpeas, coconut milk and 100 ml of water. Bring to a simmer, cover, and cook for 20 minutes, until the sweet potato is tender.
5. Take the lid off and cook for 5 minutes more, pressing a few pieces of sweet potato against the side of the pan to thicken the sauce.
6. Season with salt and black pepper and add a squeeze of lime juice. Cut the rest of the lime into wedges.
7. Fluff the rice with a fork and serve the curry over it, scattered with the spring onions.

Tip Leave the chilli seeds in for more heat, or scrape them out for less. A little more thyme is fine if you like it.

Photo made with AI.

From Nosha · nosha.app