I Tried Making Jamaican Curry with Chickpeas—Now I’m Hooked

I Tried Making Jamaican Curry with Chickpeas—Now I’m Hooked

Attention curry lovers: no repertoire is complete without this Jamaican Curry with Chickpeas! Spicy, deeply flavored, and plant-based, it comes together in just a few simple steps and celebrates bold island flavors. Adjust the heat to your liking and serve the Jamaican chickpea curry with brown rice, quinoa, vegan naan, or roti for a healthy, comforting meal anytime!

A close-up shot of a large pot of Jamaican chickpea curry.

I’m back with another delightfully delicious curry recipe: Jamaican curry with chickpeas! Also known as Jamaican chickpea curry, this plant-based meal is simply a stunner. Hearty chickpeas and veggies simmer in a spicy, zesty, and rich gravy, creating a dish that feels indulgent yet is surprisingly wholesome and good for you.

If you’ve been around for a while (and I hope you have!), you may know I’m a curry fanatic. They’re easy to make, often budget-friendly, abounding in flavor, and surprisingly easy to make. Most notably, they’re usually a hit with both vegan and meat-eaters alike.

This curry is no exception. Inspired by traditional Jamaican curry made with chicken thighs, I substituted chickpeas to make the curry hearty, rich in plant protein, and nutritious. Made with Jamaican curry powder and affordable produce and pantry staples in beginner-friendly steps, anyone can master this recipe.

I’ve made this dish for curry lovers, meat eaters, vegan devotees, and many folks in between—and the rave reviews are always the same. I hope you feel the same way. Enjoy!

Crazy for chickpeas? Get your fix with my Chickpea Tuna Salad, Roasted Chickpeas, and Chickpea & Butternut Squash Tagine recipes.

All the ingredients needed to make Jamaican chickpea curry.All the ingredients needed to make Jamaican chickpea curry.

All About Jamaican Curry Powder

This Carribbean curry powder is spicy, fragrant, and earthy with a yellow color. It’s commonly made with turmeric, coriander, cumin, mustard seeds or powder, ginger, Scotch bonnet peppers, ground cinnamon, and more. The key difference between Jamaican curry powder and Indian and other curry powders is the addition of Scotch bonnet peppers and allspice, which give it a distinctively tropical flair.

You can make Jamaican curry powder from scratch or buy it premade at many well-stocked grocery stores, international markets, or online.

Other Ingredients

Chickpeas: Using home-cooked beans makes the Jamaican curried chickpeas budget-friendly, but for conveneince, you can use 2 cans of drained and rinsed chickpeas.

Aromatics: Onion, garlic, and ginger add pungent and sweet zest. For extra heat, add a minced fresh Scotch bonnet pepper.

Seasonings: A pinch of dried thyme adds a light herbaceous flavor. Salt enhances and ties all the curry flavors together.

Golden Potatoes: These lightly sweet potatoes turn buttery as they simmer, adding texture and complementing the heat. You will need 3/4 pounds or about 4 small potatoes.

Carrots: For sweetness, color, and heartiness. Chop two small carrots, about 1/4 pound.

Coconut Milk: What would a curry be without a rich gravy? Coconut milk adds a silky richness, making each scoop next-level satisfying.

Vegetable Better than Bouillon Paste: When mixed with 1 1/2 cups of water, this paste deepens the savory flavor and vegetal undertones. Don’t have it? Swap 1 1/2 cups of vegetable stock or broth.

To Garnish: Sprinkle with sliced green onions and cilantro before serving.

An overhead shot of a bowl of Jamaican chickpea curry on the counter next to the pot and pieces of roti.An overhead shot of a bowl of Jamaican chickpea curry on the counter next to the pot and pieces of roti.

How to Make Jamaican Chickpea Curry

This Caribbean curry’s deep, spicy flavor belies how seriously simple it is to make:

  • Bloom the Curry Powder. Warm the oil in a large, deep skillet over medium heat. Add the curry powder and toast (bloom) for about 20 seconds.
  • Add Aromatics. Add the onion, garlic, Scotch bonnet pepper (if using), ginger, and ½ teaspoon of the salt. Stir well and sauté for 3–5 minutes, until the onion is tender.
A white pan of toasted curry paste with onions, garlic, and ginger added.A white pan of toasted curry paste with onions, garlic, and ginger added.
A pan of aromatics (garlic, ginger, and onions) cooked in the Jamaican curry powder and oil. A pan of aromatics (garlic, ginger, and onions) cooked in the Jamaican curry powder and oil.
  • Stir in Remaining Ingredients. Add the chickpeas, potatoes, carrots, coconut milk, water, bouillon paste, thyme, and the remaining 1 teaspoon salt. Stir to combine.
An overhead shot of a white pot of the Jamaican chickpea curry ingredients in the pot before bringing to a simmer.An overhead shot of a white pot of the Jamaican chickpea curry ingredients in the pot before bringing to a simmer.
  • Simmer. Bring the curry to a simmer, then cover and cook for about 20 minutes, or until the potatoes and carrots are tender.
Bringing the large pot of Jamaican style chickpea curry to a simmer.Bringing the large pot of Jamaican style chickpea curry to a simmer.
A pot of freshly-cooked Jamaican chickpea curry.A pot of freshly-cooked Jamaican chickpea curry.
  • Season and Serve. Season to taste with additional salt and pepper. Garnish the curry with sliced green onion and cilantro and serve it with brown rice or with vegan naan or roti.
An overhead shot of a white pot of vegan chickpea curry on the counter with a towel and wooden spoon.An overhead shot of a white pot of vegan chickpea curry on the counter with a towel and wooden spoon.

Jenné’s Recipe Tips

  • Prep the Ingredients in Advance: Once you start cooking, things move quickly. For the smoothest process, measure the ingredients and chop the vegetables and aromatics beforehand.
  • Bloom the Spices: Toasting the curry powder in hot oil opens up its flavor, bringing it to life. It only takes about 20 seconds to bloom.
  • Adjust the Heat and Seasonings to Taste: For spice lovers, add a diced Scotch bonnet pepper to the aromatics. For milder palates, omit it and/or use a milder Jamaican curry blend or traditional curry powder. Always season the curry to taste with salt and pepper before serving; proper seasoning makes the flavors shine.
  • Simmer Covered: This helps the curry cook more evenly and quickly while developing a rich, flavorful sauce.

Recipe Variations

This Caribbean chickpea curry is flexible and easy to adapt to your preferences:

  • Meaty: For a heartier, chicken-like consistency, add a can of drained, shredded jackfruit before simmering.
  • Swap the Beans: This curry is delicious with nearly any type of bean, from black-eyed peas to navy, black, or kidney beans.
  • Milder: To reduce the heat, omit the fresh Scotch bonnet pepper and/or make the curry powder from scratch without dried Scotch bonnet powder.
  • Extra Veggies: For added greens, stir in 3-4 cups of shopped baby spinach or kale in during the final few minutes of cooking. For a sweeter, earthier flavor, swap cubed butternut squash or sweet potato for all or part of the golden potatoes. For more texture, color, and sweetness, stir up to 1 1/2 cups of chopped bell peppers, green beans, or zucchini before simmering.
Dipping roti in jamaican curryDipping roti in jamaican curry

Serving Suggestions

Scoop the piping hot Jamaican curry into bowls, garnish with sliced green onions and cilantro, and serve it with brown rice, quinoa, vegan naan, or roti for a hearty lunch or satisfying dinner. I love making it when my family occasionally comes over for Sunday dinner, though it’s simple enough for weeknight meals.

Storage Directions

  • Refrigerating: Leftover keep covered in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Once cooled to room temperature, transfer the Jamaican chickpea curry to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator.
  • Reheating: Warm leftovers in a saucepan over medium-low heat for 3-5 minutes, or in the microwave on gentle heat for 1-2 minutes.

Frequently Asked Questions

Can I make this ahead of time?

Certainly! Like most curries, this vegan Jamaican curry gets even more flavorful as it sits, making it an excellent option for meal prep.

How can I make this vegan chickpea curry higher in protein?

Add a boost of protein by sautéing a block of cubed extra-firm tofu with the aromatics or stir in a vegan chicken substitute before simmering.

Can I make this in the Instant Pot?

Absolutely! To make it in the pressure cooker, turn on the Instant Pot’s sauté function to HIGH. Bloom the spices and sauté the aromatics as written. Cancel the function, and deglaze the pan with a couple tablespoons of water, make sure any stuck bits are scraped off. Then add the rest of the ingredients; do not stir. Lock on the lid and pressure cook the Jamaican chickpea curry on HIGH for 6 minutes. Allow the pressure to naturally release for 5 minutes before carefully releasing the remaining pressure.

More Delicious Plant-Based Curry Recipes

  • 2 tablespoons avocado oil, or. extra virgin olive oil or coconut oil
  • 2 tablespoons Jamaican curry powder, or regular curry powder
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 Scotch bonnet pepper, diced, optional
  • 2 tablespoons minced fresh ginger
  • 1 ½ teaspoons sea salt or kosher salt
  • 3 cups cooked chickpeas, or two 14-oz cans, drained and rinsed
  • 4 small gold potatoes (about ¾ lb), cubed (peeling optional)
  • 2 small carrots (about ¼ lb), chopped
  • 1 15-oz can full-fat coconut milk
  • 1 ½ cups water
  • 2 teaspoons vegetable Better Than Bouillon paste, or, swap 1 1/2 cups vegetable broth for the water and bouillon paste
  • 1 pinch dried thyme
  • 1 green onion, green parts only, sliced for garnish
  • chopped fresh cilantro, for garnish

Prevent your screen from going dark

  • Warm the oil in a large, deep skillet over medium heat. Add the curry powder and toast (bloom) for about 20 seconds.

  • Add the onion, garlic, Scotch bonnet pepper (if using), ginger, and ½ teaspoon of the salt. Stir well and sauté for 3–5 minutes, until the onion is tender.

  • Add the chickpeas, potatoes, carrots, coconut milk, water, bouillon paste, thyme, and the remaining 1 teaspoon salt. Stir to combine.

  • Bring the curry to a simmer, then cover and cook for about 20 minutes, or until the potatoes and carrots are tender.

  • Season to taste with additional salt and pepper.

  • Serve over brown rice or with vegan naan. Garnish with sliced green onion and cilantro.

Storage Directions
  • Refrigerating: Leftover keep covered in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Once cooled to room temperature, transfer the Jamaican chickpea curry to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator.
  • Reheating: Warm leftovers in a saucepan over medium-low heat for 3-5 minutes, or in the microwave on gentle heat for 1-2 minutes.
Recipe Pro-Tips
  • Prep the Ingredients in Advance: Once you start cooking, things move quickly. For the smoothest process, measure the ingredients and chop the vegetables and aromatics beforehand.
  • Bloom the Spices: Toasting the curry powder in hot oil opens up its flavor, bringing it to life. It only takes about 20 seconds to bloom.
  • Adjust the Heat and Seasonings to Taste: For spice lovers, add a diced Scotch bonnet pepper to the aromatics. For milder palates, omit it and/or use a milder Jamaican curry blend or traditional curry powder. Always season the curry to taste with salt and pepper before serving; proper seasoning makes the flavors shine.
  • Simmer Covered: This helps the curry cook more evenly and quickly while developing a rich, flavorful sauce.

Calories: 292kcal | Carbohydrates: 49g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 39mg | Potassium: 869mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3479IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 4mg



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