Recipe

Jamaican curry chickpeas

Name: Jamaican Curry Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 tablespoons neutral oil; 2 tablespoons Jamaican curry powder; 1 medium onion, chopped; 4 scallions, sliced, white and green parts separated; 3 garlic cloves, finely chopped; 1 tablespoon finely grated fresh ginger; 4 sprigs fresh thyme, or 1 teaspoon dried; 1/2 teaspoon ground allspice; 2 medium potatoes, cut into 3/4-inch (2 cm) cubes; 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed; 1 can (13.5 oz / 400 ml) coconut milk; 1 cup (240 ml) vegetable stock or water; 1 whole Scotch bonnet or habanero pepper; 1 teaspoon salt; Juice of half a lime

Caribbean · 40 min · EasyVegan

Chickpeas and potatoes in a Jamaican-style coconut curry with thyme and allspice.

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A golden chickpea and vegetable curry served with a mound of rice

Photo: Tricia Timney on Unsplash

Jamaican curry has its own personality: the curry powder is heavy on turmeric and allspice, and thyme, scallions and a whole Scotch bonnet pepper give it a warm, fruity heat. This version swaps the usual chicken or goat for chickpeas and potatoes.

Leaving the Scotch bonnet whole adds flavor without much burn. Pierce it with a knife if you want more heat, and serve with rice and peas or plain rice.

Jamaican curry chickpeas recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep: 10 min
Cook: 30 min
Total: 40 min
Serves: 4

Ingredients

2 tablespoons neutral oil
2 tablespoons Jamaican curry powder
1 medium onion, chopped
4 scallions, sliced, white and green parts separated
3 garlic cloves, finely chopped
1 tablespoon finely grated fresh ginger
4 sprigs fresh thyme, or 1 teaspoon dried
1/2 teaspoon ground allspice
2 medium potatoes, cut into 3/4-inch (2 cm) cubes
2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
1 can (13.5 oz / 400 ml) coconut milk
1 cup (240 ml) vegetable stock or water
1 whole Scotch bonnet or habanero pepper
1 teaspoon salt
Juice of half a lime

Instructions

Heat the oil in a large pot over medium heat. Add the curry powder and stir for 1 minute, until fragrant and a shade darker. Toasting the curry powder in oil is the key Jamaican step.
Add the onion and the white parts of the scallions and cook for 5 minutes, until soft.
Add the garlic, ginger, thyme and allspice and cook for 1 minute.
Add the potatoes and stir to coat. Add the chickpeas, coconut milk, stock, whole Scotch bonnet and salt.
Bring to a boil, then lower the heat and simmer, partly covered, for 20 minutes, until the potatoes are tender and the sauce has thickened.
Remove the Scotch bonnet and thyme stems. Stir in the lime juice, taste for salt, and scatter with the scallion greens.

Tips

Wash your hands well after handling a Scotch bonnet, and keep it whole unless you love serious heat.
Can't find Jamaican curry powder? Use regular mild curry powder plus an extra 1/2 teaspoon each of turmeric and allspice.