th-Caribbean Coconut Curry Chickpeas

Caribbean Coconut Curry Chickpeas

Courtesy of Dwight Smith

Caribbean Coconut Curry Chickpeas

If you’re looking for something warm and comforting to share with your loved ones this holiday season look no further! This Caribbean Coconut Curry Chickpeas with Conestoga Eggs and Toasted Sourdough Bread is one of my family favourites. It’s super easy to make, packed with Caribbean flavours and will hit the spot this holiday season.

Yield: 4-6 servings 

Ingredients

  • 6 Free Range Omega-3 +Lutein Brown Conestoga Eggs
  • 100ml vegetable oil
  • 1 large white onion, diced
  • 4 cloves garlic, chopped
  • 1 tbsp fresh ginger, grated
  • ½ ea scotch bonnet pepper , de-seeded and chopped
  • 1 tbsp Caribbean curry powder
  • 1 tbsp garam masala
  • 2 400ml cans chickpeas, liquid drained and rinsed
  • 250ml coconut milk
  • 1 liter water
  • 1 tbsp thyme, chopped
  • 10 pieces cilantro, picked
  • 6 slices sourdough bread, toasted

Instructions:

  1. In a large oven, proof your skillet and heat your vegetable oil on medium heat.
  2. Add your onions, garlic and ginger and allow to cook gently for 2-3 minutes.
  3. Add your scotch bonnet and allow that to cook for 1 minute.
  4. Add your curry powder and garam masala and allow to cook for 2 minutes while stirring constantly ensuring it doesn’t scorch.
  5. Add your drained and washed chickpeas and give them a stir.
  6. Add your coconut milk and water. Bring this up to a simmer and season with salt and pepper.
  7. Add your chopped thyme.
  8. Reduce the liquid by half then crack your 6 Free Range Omega-3 +Lutein Brown Conestoga Eggs directly into the skillet. Try to keep them separated so they cook evenly.
  9. Bake in the oven for 25-30 minutes at 350F.
  10. Slice and toast your sourdough.
  11. Enjoy.