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Coconut Curry Ackee & Chickpeas
INGREDIENTS:
1 lb fresh (or 1 19 oz net weight can) cooked ackee, drained & rinsed
2 15.5 oz cans chickpeas, drained & rinsed
1 onion, diced
4 garlic cloves, minced
2 scallion stalks, chopped
½ green bell pepper, diced
½ red bell pepper, diced
10 pimento seeds, crushed
1 tsp fresh grated ginger
Few thyme sprigs
1 whole scotch bonnet pepper
1 large potato, cut into cubes
2 tbsp coconut oil
3 tbsp curry powder
1 tbsp all-purpose seasoning
2 cups coconut milk
Salt & black pepper to taste
INSTRUCTIONS:
1) Heat oil in a large skillet on medium heat. Add diced onion and sauté for one minute until translucent.
2) Add 2 tbsp curry powder and all-purpose seasoning to toast with the onion for 30 seconds. Add minced garlic, chopped scallion, diced bell peppers, crushed pimento, and grated ginger. Sauté for another 30 seconds.
3) Add the potato cubes. Incorporate everything well, then add the drained and rinsed chickpeas. Stir to ensure the chickpeas are well coated in the curry. Add 1 tbsp more of curry if needed and salt and pepper to taste.
4) Add coconut milk. Stir well until it comes to a rolling simmer and the color becomes vibrant.
5) Add the thyme and whole scotch bonnet. Reduce the heat to medium-low, cover, and simmer for about 20-25 minutes, stirring occasionally.
6) When the potatoes are soft/fork tender chickpeas are cooked to your liking, fold in the ackee. Cover and simmer on low for 5 minutes. Adjust seasonings to your liking before serving.
Serve with white rice, rice & peas, boiled dumplings, ground provisions, or roti. Enjoy!
